How to make
Put the eggs and sugar in a bowl. Beat them until they double in volume and turn into a fluffy white mixture. Add the yogurt and stir for a few seconds.
Then add the orange peel, vanilla and starch. Stir with a spatula until absorbed.
In a separate bowl, sift the flour, soda, baking powder and salt. Mix and gradually add them to the egg mixture.
Carefully mix everything with a spatula until a homogeneous mixture is obtained.
Wash the peaches, dry them and cut them into crescents.
The blueberries and raspberries are also washed, dried and sprinkled lightly with starch and mixed.
Put baking paper in a cake tin and pour half of the mixture. Sprinkle with the berries on top and pour the rest of the mixture over them.
Arrange the peach slices and the remaining blueberries on top of the cake.
Bake in a heated oven at 340°F (170°C) for about 50 minutes.
Let the fruit cake cool completely.
If desired, it can be sprinkled with powdered sugar.
Fat-free peach and berry candy
