More than rich you are going to find this peach sponge cake in syrup thanks to the humidity that the peach brings, and it is that betting with desserts that incorporate fruit is a success. So changing a cake contributing different types of fruit, will make the taste change and seem every time a different one, even if they carry the same ingredients and only change the fruit. I recommend this spongy sponge cake of peach because I know that at home they will be delighted , and as always, here in recipes, we tell you all the keys to succeed with this dessert.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make peach sponge cake: |
| 250 milliliters of natural yogurt 200 grams of sugar (1 cup) 125 milliliters of sunflower oil 3 eggs 1 teaspoon of lemon zest 225 grams of flour 2 teaspoons of powder yeast 1 pinch of salt 275 grams of peach halves in syrup 2 tablespoons of flour 2 tablespoons of peach jam 2 tablespoons of fillet almond |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make peach sponge cake:
1. First, we will put in a wide bowl the yogurts along with the sugar, eggs, sunflower oil and lemon zest teaspoon. Remove until you have a homogeneous texture.
2. Shark the flour along with the yeast and the pinch of salt. Go stirring and integrate all the ingredients well, leaving a smooth and no lumps.
3. Preheat the oven at 180 ºC. Chop the peach halves into alpar in dice and flour with the two tablespoons of flour.
4. Incorporate the peach pieces into the mass of the spongy cake and integrate gently.
5. Growar a Plum Cake mold with a little oil and lining with baking paper so that the peach and yogurt cake does not stick when baking. Pour the dough and bake for 45 minutes with heat up and down 180 ºC. To verify that it is done, click the center with a stick and if it comes out without mass remains, it is that the cake is already cooked.
Trick: If it is excessive and still has baked time, cover with aluminum foil.
6. Let the spongy peach sponge cool 5 minutes in the mold, then demolish carefully and let cool in a rack. Remove the baking paper carefully. Brush the entire surface with peach jam.
7. and sprinkle with fillet almond. And we already have our rich peach sponge cake in syrup. Hold on several days in the fridge or wrapped in film paper. If you liked the recipe, I invite you to visit my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
