Peach pie (upside down cake)

INGREDIENTS

For a cake pan 28cm.

3 cups flour for all purposes

300gr Prince Dessert with yoghurt culture Kalogeraki

3/4 cup corn oil

3 eggs

2 spoonfulls full fat milk

2 cups of sugar

1 sachet baking powder

1/2 teaspoons baking soda  dissolved in 1 lemon juice

zest of 2 lemons

5-6 ripe peaches without skin cut in medium thickness slices

50gr butter

60gr sugar

3 spoonfulls peach marmelade plus another 2 spoonfulls for serving

IMPLEMENTATION

Coat the cake pan with butter, springle the 60gr of sugar on the bottom and put the peach slices creating a meander around until you reach the center of the pan. Be carefull not to leave any uncovered space. Set aside and preheat oven on air in 180C.

 In a big bowl add Prince Dessert with yoghurt culture Kalogeraki, the milk, sugar, eggs, lemon juice with baking soda and the corn oil. Mix very well with an eggbeater until sugar is dissolved and you have a smooth mixture.

Add the lemon zest as well as the flour together with baking powder and stir until you have again a smooth mixture.

Add the cake mixture on top of peaches (you already have in cake pan).

With a teaspoon add here and there on the top of your cake the 3 spoonfulls of peach marmelade and with a stick or knife mix it.

Bake for around 70' until your cake is still juicy in the middle (be carefull not to over-bake it as this cake has to be juicy).

When ready, set aside for 10' in order to turn it upside down in a plate. When you do it, add on top the extra 2 spoonfulls of peach marmelade (as hot).

Serve in room temperature and if you want some extra taste add an ice cream ball on the side or even a spoonfull of Prince Dessert with yoghurt culture Kalogeraki. Enjoy!