Time: 1 ora
Difficulty: Facile

Fruit in summer offers me a thousand ideas to prepare desserts and enjoy it in all its splendor. Peaches are typically summer, aromatic foods, so why not make it a gluten-free dessert?

Features:
Rich in water, fiber, mineral salts and vitamins, free of cholesterol.
 There are several types, which differ in size, the adhesion of the core to the pulp, the colour of the paste, the colour of the skin and the surface presence of down
Historical background:
The peach tree is of Chinese origin, then it was imported to Persia and later to Europe.
From here, the colonial ramifications of the Roman Empire allowed its dissemination throughout the Mediterranean.
The peach tree reaches 8 meters high.
Notes:
The different varieties do not lend themselves equally to the same processes. Each peach can be eaten raw, but some are more suitable for processing type: jam, dehydrated fruit, canned fruit, fruit juices

Ingredients for the cake:
275 g mix special cakes and cookies Molino dalla Giovanna
150 g white yogurt
120 g sunflower seed oil
2 whole eggs
60 g fresh milk
140 g granulated sugar
16 g gluten-free baking powder
2 walnut peaches in cubes
3 sliced peaches
Butter for buttering the pan and fine rice flour Vital Natura for dusting
Icing sugar for the allowed dusting
For the sauce of blackberries
300 g more
50 g more for decoration
30 g sugar
10 g lemon juice

Proceeding
In a bowl, beat the eggs with the sugar, add the olive oil and continue to whisk. Add the milk, yogurt and finally the flour with the yeast.
Peel and stone the peaches, then cut them into small pieces. Add them to the dough mixing everything with a spatula. Butter and sprinkle with flour a hinged mold and pour the mixture, distribute on the surface the remaining peaches cut into slices.
Bake at 180 ºC for 45 minutes.
In the meantime, prepare the blackberry sauce, pour all the ingredients into a pot and cook over a low heat until the blackberries have completely crushed if necessary add a tablespoon of water to bring it to the boil.
Transfer the mixture to a large bowl and blend with an immersion mixer.
Remove the cake from the oven and allow to cool, cut into squares and sprinkle with icing sugar.
Put the halved blackberries around the plate and pour some drops of sauce on the plate and serve.