How to make
Peel, pit and cut the peaches into small cubes. If you prefer to be able to feel them more in the cake, you can cut them into larger but not thicker pieces. After peeling and pitting them, I usually have 0.9 lb (400 g) of fruit left.
Sprinkle them with brown sugar and pour Porto wine over them. Leave them for 30-40 minutes.
When this time has passed, strain and preserve the sweet aromatic wine.
Put the white sugar with the lemon peel without the white parts in a blender to grind. This is done so that the lemon separates its essential oils. You will see how nice it will smell.
Add the butter to the lemon sugar and beat them mixture into a cream, then add the eggs one by one, by beating at all times, until they turn white and the mixture becomes fluffy.
Pour the almond liqueur and the strained Porto wine, as well as the yoghurt. Mix and sift the flour with the baking powder into pieces, until they are completely integrated.
Put 3.5 oz (100 g) of the strained peaches in the dough and chocolate drops (optional) and pour the mixture into a round cake tin - 10.2″ (26 cm) in diameter, covered with lightly greased baking paper. Spread the remaining peaches on top.
Bake for 45-50 minutes in a preheated oven at 320°F (160°C).
Once the cake is ready, leave it in the oven with the door open for 10-15 minutes, then cool it on a wire rack, by removing it from the cake tin.
Serve it with tea, coffee or milk or as a delicious dessert with a ball of fruit or vanilla ice cream or chocolate topping.
