Pistachio Plum cake with Flat Peaches
In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy.
Add the oil and then the yoghurt and pistachio paste, continuing to whisk at low speed.
Now add the sifted flour to the baking powder, the salt and chopped 3moretti peaches and mix.
Pour the mixture into a greased and floured 25cm cake tin. Bake at 180°C and for about 45-50 minutes, continually testing with a skewer until it comes out clean.
Prepare the pistachio sauce by combining the cream and honey in a small saucepan and heating it up.
Turn off the heat and add the squeezed gelatine, previously soaked in cold water, and stir.
Finally, add the pistachio paste and stir until it is smooth.
Allow to cool and pour over the plum cake, then decorate with peach slices.