The Agrisicilia team
Ingredients
4 eggs
220 g of sugar
125 g of yoghurt
125 g of seed oil
350 g of 00 flour
1 sachet of baking powder
1 pinch of salt
1 large can of canned fish
q.b of peach jam from Bivona Agrisicilia
to taste of pistachio grain
Spring arrives and with spring also the desire for fruit and summer flavors and it is to satisfy this desire that our foodblogger Antonella Audino of @Dolcimerendeedintorni_original has prepared for us this very soft cake with peaches in syrup and with a layer of bivona peach jam PGI, decorated with chopped pistachios
A very simple cake to prepare, soft and moist that melts in the mouth giving sweet and voluptuous summer sensations.
Few ingredients, lots of goodness and you can replace the fruit by inserting what you like best with the corresponding jam.
In Agrisicilia over 60 flavors of jams and marmalades to please everyone and discover the pleasure of spoonfuls of freshly picked fruit.
Instructions
1. Beat the eggs with the sugar until they become swollen and frothy, add the yoghurt then the oil, finally the sifted flour with the baking powder, beat and add a pinch of salt.
2. Arrange in a 24 cm baking tray with a hinged circle, lining the base and edges with parchment paper.
3. Sprinkle with cane sugar, then place the peaches in syrup on top with the round part facing down, pour in the whipped mixture, level and bake in a hot oven.
4. The first 15 minutes at 200° static, another 30 minutes at 180° static, toothpick test.
5. When it has cooled, remove the edges and turn the cake upside down on a serving plate. If it has formed a dome, cut it by leveling the cake.
6. Sprinkle the top with plenty of peach jam, we used Bivona IGP Agrisicilia peaches.
7. Decorate the edges with chopped pistachios for a change in colour.
Final result
