Beat the eggs with the sugar until you get a light, frothy mixture.
Add the oil and tea, alternating them with the sifted flour.
Finally add the baking powder, orange zest and chocolate chips (saving some for the surface).
Pour the mixture into a 24 cm square pan, buttered and floured.
Cut the peaches into slices and arrange them on the surface of the cake.
Add the flaked almonds, the remaining chocolate chips and sprinkle with brown sugar.
Bake at 180° for about 30-35 minutes. Let cool well and cut into squares.
In the refrigerator
The squares keep for 2-3 days in the refrigerator, and are excellent served with peach tea or fruit juice.
Italia, Trentino Alto Adige
| Energy (kcal) | 144.81 |
| Carbohydrates (g) | 29.27 |
| of which Sugars (g) | 14.47 |
| Fat (g) | 1.54 |
| of which Saturates (g) | 0.51 |
| Protein (g) | 4.64 |
| Fiber (g) | 1.32 |
| Sale (g) | 0.05 |
