peach and raspberry cake Italy Recipe

Beat eggs with vanilla and sugar until light and fluffy.

Then add milk and seed oil.

Add the sifted flour and yeast little by little and mix.

Cut the peaches into cubes, add 3/4 and mix. Pour the mixture into a 20cm diameter springform mold sprinkled with butter and flour.

Scatter the top with diced peaches and raspberries and sprinkle with a spoonful of brown sugar.

Bake the peach and raspberry cake in an oven preheated to 180 ° and leave for 45 minutes.

Remove from the oven and allow the peach and raspberry cake to cool completely before serving.