Peach Cake

Last week I made this really light peach cake. It is a perfect afternoon snack in these warm days and it turned out so amazing that I want to share the recipe!

4 eggs separated
150g plain flour
1 teaspoon baking powder
150g caster sugar
120g unsalted butter, melted
1 tablespoon grated lemon zest
500g ripe peaches, peeled and cut into thick wedges

Preheat the oven to 180°C. Grease and line a 23cm spring-form cake tin.
In a bowl, beat the egg whites using electric beaters until soft peaks form. Sift the flower baking powder into another bowl, then add the sugar. Stir to combine, then make a well in the centre.

In another bowl, whisk together the melted butter, egg yolks and lemon zest. Stir the liquid ingredients and one-third of the egg whites into the dry ingredients to form a smooth batter, then fold the remaining egg whites through.

Pour the batter into the prepared cake tin. Arrange the peach slices in a single layer over the top and bake for 30-40 minutes, or until the cake is golden brown and the tip of a knife inserted into the centre comes out clean. Allow to cool, then turn the cake out of the tin.