The peach trees from my parents' farm were loaded with tasty and juicy, organic and nutritious peaches that naturally made the delights of my summer consummed au naturel, as well as in delicious desserts or jam with peach pieces that were swept in a glance. These were the last batch from the little peach tree and they were ideal supplement for a cake that was one of the tastiest I've ever baked .
- 2 yoghurts with pieces of peach
- 2 cups flour
- 1 1/2 mug of sugar
- 4 eggs
- 1/2 of the yoghurt's cup with sunflower oil
- 1 teaspoon baking powder
- ripe peaches
- light brown sugar
Beat the eggs with the sugar and the oil. Add the flour, baking powder and beat again. Add the two yoghurts and beat again. Peel the peaches, cut them in half moon, place them in the dough previously poured into a mold greased with butter and dusted with flour and sprinkle over the top with brown sugar. Take it to the pre-heated oven at 180º for approximately 45m .
Os pessegueiros da quinta dos meus pais estavam carregadinhos de pêssegos orgânicos, nutritivos, saborosos e suculentos que fizeram as delícias do meu verão tanto ao natural, quanto em sobremesas deliciosas ou doces com peadaços que varreram num ápice. Estes foram os últimos do pessegueiro pequeno e foram o complemento ideal para um bolo que foi um dos mais saboroso que fiz até hoje.
- 2 iogurtes com pedaços de pêssego
- 2 canecas farinha
- 1 1/2 caneca de açúcar
- 4 ovos
- 1/2 copo de iogurte com óleo de girassol
- 1 colher chá de fermento
- pêssegos maduros
- açúcar amarelo