Le Zucchine

Method:

Upside-down yogurt peach cake without butter

This is a soft, simple and very summery cake. It is made without butter, using yogurt and a little seed oil instead, so the crumb stays moist but not heavy. The peaches are placed at the bottom of the tin with a little brown sugar, and when the cake is turned over they become the beautiful glossy top of the cake.

It is the kind of cake that works very well for breakfast, afternoon tea, or as a light dessert after lunch. Choose peaches that are ripe enough to be sweet and fragrant, but still firm enough to keep their shape while baking.

Prepare the peaches

Preheat the oven to 180°C, using the static setting if possible.

Wash the peaches and cut them into slices that are not too thin. If the slices are very thin they may disappear into the cake, while slightly thicker slices will give a nicer top once the cake is turned over. Sprinkle the peach slices with a few drops of lemon juice. This helps keep their colour bright and adds a little freshness.

Line the bottom of a round cake tin with baking paper and grease it lightly with a little seed oil. Sprinkle the base with the brown sugar. Arrange the peach slices over the sugar in a neat pattern, slightly overlapping them. Take your time here, because this will become the top of the finished cake.

Make the yogurt cake batter

In a large bowl, beat the eggs with the sugar until the mixture becomes pale, light and slightly foamy. This does not need to be as airy as a sponge cake, but beating the eggs well helps make the cake softer.

Add the yogurt, the seed oil and the grated lemon zest. Mix until everything is well combined. The yogurt gives the cake moisture and a gentle acidity, while the lemon zest makes the peaches taste brighter.

In a separate bowl, mix the flour, baking powder and a pinch of salt. Add the dry ingredients to the wet mixture a little at a time. Stir gently until you have a smooth batter with no visible lumps. Do not overmix, otherwise the cake can become dense.

Assemble and bake

Pour the batter carefully over the arranged peaches. Use a spatula to spread it evenly, making sure not to move the fruit too much. Tap the tin gently once or twice on the worktop to remove any large air pockets.

Bake for about 35 to 40 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover it loosely with a piece of foil for the last few minutes of baking.

Turn out the cake

When the cake is ready, remove it from the oven and let it rest in the tin for about 10 minutes. Do not turn it out immediately, because it will be too delicate, but do not wait until it is completely cold either, because the caramelized peach layer may stick.

Place a serving plate over the tin, hold both firmly, and turn the cake over in one confident movement. Lift off the tin and gently remove the baking paper. The peaches should now be on top, shiny and soft.

Serving suggestion

Leave the cake to cool before slicing. It is lovely served plain, but it is also excellent with a spoonful of Greek yogurt, a little whipped cream, or a scoop of vanilla ice cream. On a sunny day, serve it with homemade lemonade and fresh fruit.