How to make
Cut the peach into pieces without peeling it and mash it into a puree (from it, if you want, set aside pieces for decoration). You can grind it in a blender along with the lemon peel.
Beat the eggs with the sugar into a fluffy cream. Add the oil, peach puree, yogurt, salt and the flour sifted along with the baking powder to them.
Mix the flour (not with a mixer) with a wooden spoon, until it is absorbed. If you haven't grinded your lemon peel in a blender, grate it into the mixture with a fine grater.
The consistency of the sponge cake mix will depend on the size and juiciness of the peach you used, as well as the size of the eggs, so if yours seems too thin, add a little more flour. Don't overdo it though, it should remain a liquid and fluffy mixture rather than thick.
Pour it into a greased and floured cake tin and bake at 360°F (180°C) for 35-40 minutes, or until it is fully baked.
As soon as you take it out of the oven, leave the sponge cake in the cake tin for 10 minutes before taking it out.
Cool it on a wire rack and serve it.
Enjoy!
