Ingredients:
- 1 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 3 eggs at room temperature – separate yolks and whites
- 2 teaspoons pure vanilla extract
- fine zest of 2 lemons
- ½ cup whole milk Greek yogurt
- 2 ½ cups almond flour
- 2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 2 ripe but firm peaches, nectarines or Chilean plums
- ½ cup Chilean blueberries
- powdered sugar and more sliced peaches for the topping
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
With an electric mixer, mix the sugar, butter, egg yolks, vanilla extract
and lemon zest. Then add the Greek yogurt.
In another bowl, mix the dry ingredients: almond flour, baking powder and sea salt.
While the mixer continues to beat and slowly pour the dry mixture into the bowl with the dough
wet. Stir to mix well.
In another bowl, whip the egg whites until stiff. Gently fold the egg whites into the batter, without overbeating
. The idea is to have streaks of egg whites all over the batter.
Butter the sides of a 9-inch springform pan and line the pan with
butter paper and butter the pan and pour in the batter. Top the batter with the
peach slices and the blueberries.
Bake for 1 hour or until golden brown on top and firm in the center.
Cool on a wire rack. Sprinkle with powdered sugar before serving.
