Light and fresh cake, perfect for hot summer days. Really fast and easy to make.
- 1 cup flour
- 1½ tbsp baking powder
- ½ cup poppy seeds
- 2 eggs
- ⅔ cup sugar
- ½ sunflower oil
- ½ cup peach syrup (from the canned peaches below)
for the topping:
- 16 oz / 450 g canned peaches
- 2 cups heavy cream
- 4 tbsp sugar
- 2 tsp vanilla
- 4 tsp gelatin
- 2 tbsp grated chocolate
- Preheat oven to 400° F / 200° C. Butter a 9″ / 23 cm springform pan. Drain the peaches and reserve ½ cup of the syrup.
- Mix flour, baking powder and poppy seeds. Whisk eggs and sugar with a mixer on high speed until light and fluffy. Reduce speed to low and gradually add the oil and reserved peach syrup. Mix in the flour just until combined.
- Pour the batter into the prepared pan and bake on the lower rack of the oven for 25 mins until a toothpick inserted in the center comes out clean. Take out and let cool on a wire rack.
- Put a tart ring around the cooled cake. Cut 2 peaches into thin slices and dice the rest. Sprinkle the gelatin over 2 tbsp cold water in a small bowl. Allow it to sit for about 1 to 2 minutes. Heat the gelatin over low heat, whisking just until the gelatin is completely dissolved. Remove from heat.
- Beat cream, sugar and vanilla in a mixer on high speed until fluffy, then add the gelatin mixture. Fold in the diced peaches and distribute mixture over the cake. Arrange the peaches on top and sprinkle with grated chocolate. Refrigerate until ready to serve.
