Ingredients
420 g of type 2 flour
110 g of brown sugar
1 sachet of yeast
2 cups of Peach Soy Biogurt
350 g of Bio Drink Natural Rice
150 g of sunflower seed oil
2 jars of canned peaches, well drained
Peel of 1 lemon
1/2 vanilla bean
A pinch of salt
Made with
Preparation
In a large bowl, mix the flour, sugar, baking powder, pinch of salt, lemon peel, and the seeds from the vanilla bean (scraped out with a small knife). Mix well using a whisk.
In a separate jug, pour in the Peach Soy Biogurt, Bio Drink Natural Rice, and oil. Blend briefly until emulsified.
Add the liquid mixture to the dry ingredients and mix thoroughly with the whisk until well combined.
Dice half of the drained peaches and fold them into the batter.
Pour the mixture into a well-greased and floured cake tin.
Slice the remaining peaches into thin wedges and arrange them in a radial pattern on top of the batter.
Bake in a preheated oven at 170°C for about 45–50 minutes.
Serve while still warm.
