- Flour 250 grams (about 2 cups)
- Sugar 5 tablespoons • 470 kcal
- Vanilla Extract 1 teaspoon
- Eggs 4 • 130 kcal
- Butter 150 grams (⅗ cup) • 717 kcal
- Nectarines 4
- Powdered yeast the tip of 1 teaspoon
- Fresh cream 150 grams (⅗ cup)
- White yogurt 100 grams (½ cup)
- Sugar 2 tablespoons • 470 kcal
- Eggs 2 • 130 kcal
- Red currants 150 grams
- Lemon 1
- Icing sugar as much as is needed
- Red currants as much as is needed
The cake with peaches and red currants is a delicious, rich and fragrant dessert. Simple and super quick to make, it will win everyone over for the various different compactnesses and nuances of taste; the base, a soft shortcrust pastry enriched with nectarines wedges, houses a delicate mix of yogurt and cream; the final garnish with red currants, slightly acidic, will create a creamy and pleasantly surprising contrast. A perfect cake for a healthy and genuine breakfast or to be served as a refined end of the meal, accompanied by a scoop of ice cream.
How to prepare peach and currant cake
In a bowl mix the soft butter and sugar with a soft spatula (1).
Add the eggs (2) and continue working the dough.
Perfume with vanilla extract and finally add the flour, sifted with yeast, until you will have obtained a well-blended mixture (3).
Butter the mold, pour the dough inside and level it carefully. Wash the peaches, cut them into wedges and arrange them on the surface (4).
Mix the yogurt, cream, sugar and grated lemon zest with a whisk in a bowl; add the eggs and finally the red currants and mix gently (5).
Pour this mixture on the pastry base (6) and bake at 180 degrees C for about 45 minutes.
After the cooking time, take the cake out of the oven and let it cool, then take it out of the mold and sprinkle it with a little icing sugar. Garnish with a sprig of currants and serve (7).
The cake with peaches and red currants can be preserved in the refrigerator for a maximum of 3-4 days, covered on the surface with a sheet of plastic wrap.