A cake recipe that smells just like summer! The peaches are caramelized and enhanced by a few sprigs of thyme, making this cake irresistible!
Prep Time: 30 minutes
Baking Time: 45 to 50 minutes at 350 °F (180 °C)
Difficulty: easy
Yield: a 8.5 inches (22 cm) long rectangular mould
Ingredients
- 1 oz semi-salted butter (30 g)
- 4 yellow peaches, peeled and quartered
- 3.5 oz brown sugar (100 g)
- 3 eggs
- 4.6 oz light cane sugar (130 g)
- 4.4 oz plain yoghurt (125 g)
- 8.8 oz flour (250 g)
- 1 teaspoon baking powder
- 2.5 oz olive oil (70 g)
- 1 pinch salt
- 4 sprigs fresh rosemary, stems removed
Instructions
Prepare the caramelized peaches: melt the butter in a frying pan. As soon as it foams, add the peaches and sprinkle with 1.75 oz (50 g) brown sugar. Fry for 2 to 3 minutes, turning frequently, then remove from the pan and set aside.
Add the remaining 1.75 oz (50 g) brown sugar to the pan. Heat the peach juice over a low heat until caramelized, then pour into the mold and set aside.
Preheat oven to 350°F (180°C).
Prepare the dough: whisk the eggs and sugar in the bowl at high speed.
Add the yoghurt, flour, baking powder, olive oil and 1 pinch of salt, and mix at high speed.
Add the rosemary sprigs and mix again.
Divide the reserved peaches between the slices.
Pour the dough.
Bake for 45 to 50 minutes. Leave the cake to cool for 5 minutes before turning out of the mould and cooling completely on a wire rack.
