- 150 g cow butter
- 3 medium eggs
- 200 g sugar
- 200 g self-rising flour
- orange zest
- 3 Vermina peaches
- 4 tablespoons peach jam
Line a 20cm baking pan with parchment paper, and then spread the peach jam on the paper.
Next, slice the peaches and spread them evenly on the paper, taking care to cover the whole surface.
Next, in a bowl, beat the butter and sugar, using a hand mixer, until light and fluffy.
Beat the eggs, and gradually pour them into the mixture, while beating constantly.
Once all the eggs are incorporated, add the flour and zest and mix until the mixture is homogeneous.
Finally, spread the batter over the peaches evenly.
Bake in a preheated oven at 170-180 C fan, for about half an hour.
Once the cake is baked, turn it out onto a baking tray, and carefully remove the greaseproof paper.