100 g of spelt flour (you can replace it with other 00 flour or wholemeal flour)
3 eggs
150 g of brown sugar
50 g of rice oil (or corn oil)
50 g of whole milk (or oat milk for example)
1 vanilla bean (or 1 teaspoon extract)
10 g of baking powder
1/2 organic lemon (grated zest)
a pinch of salt
5/6 very ripe but firm peaches
80 g of blueberries
powdered sugar
a little bit of butter (just to fix the baking paper on the bottom of the pan, which will help us to turn it over during the last 5 minutes of cooking)
PROCEDURE
Grate the lemon zest. Cut the vanilla bean and remove the seeds with the tip of a knife.
In a large bowl, beat the eggs with the sugar (keep a generous spoonful aside) using an electric whisk (or a stand mixer with a whisk attachment) until the mixture is light and fluffy. Add the vanilla, lemon zest, pinch of salt, oil and milk.
Sift the flours with the yeast and add them to the mixture.
Wash and dry the fruit. Slice the peaches but keep them with the peel.
Lightly butter the bottom of the pan to better secure a disk of baking paper.
Spread the spoonful of sugar on the bottom and on top of the peach slices and a few blueberries.
Dice the remaining peach slices and mix them into the mixture together with the blueberries.
Pour the mixture over the fruit.
Close the pan with the lid.
Place a flame spreader on the gas so that it distributes the heat better.
Place the pan and start cooking on low heat. It will take about 25 minutes for the cake to cook and for the surface to solidify.
Using the lid or a large plate, turn it upside down and then put it back in the pan to cook the surface for 5 minutes as well.
Let it cool and then turn it out onto a serving plate. Sprinkle with powdered sugar.
