There is a little village close to where I lived in Sardinia that is famous for its peaches.
The land all around is devoted to the production of this giant fruit and I have always been so happy to have relatives living there.
My mum was born in San Sperate, this is the name of the village, and she had an auntie that we visit often, zia Cecilia. Beside her house, she had a magic garden full of orange trees and peach trees where we usually get lost to find repair from the sun in summer time. Have you ever smelt the perfume of the peaches before taking them from the tree?
That was our childhood when visiting her, going to disturb the hens, sitting in an old Fiat 500, this magic garden, the warm bread she used to bake, the traditional Sardinian sweets for Easter.
I can’t wait to show this place to my new family when we will go home. In the meantime, find here a recipe inspired to my memories. I hope you enjoy it ❤️
6 small peaches
200 gr of white sugar
100 ml of sunflower oil
250 gr of flour for sweets or 00
16 gr of baking powder
the zest of a lemon
70 gr of peach yogurt Activia or white yogurt
2 spoons of white sugar
Preheat the fan oven to 170 degrees and in the meantime butter a 24 cm cake tin.
Remove the skin from all your peaches.
Cut two of them in little squares and put on the side. Cut the others in thin slices.
In a large mixing bowl beat the eggs on high speed with the sugar until you rich a thick and creamy mixture. This step should require around five- ten minutes.
Now add the sunflower oil, keep mixing, and once absorbed and incorporated add the lemon zest and keep mixing. Add also the peaches you previously cut in little squares.
Add the yogurt and keep mixing for other two minutes at a medium speed, being careful not to take apart the eggs.
Now add the flour and the baking powder and keep mixing until combined and smooth.
Bake for one hour at 175 C in the static oven or at 160 C in the fan oven or until a toothpick inserted into the centre of the cakes comes out clean.