Ingredients

• 10 eggs at room temperature
• 500 g sugar
• 3 peaches
• 300 g softened butter plus a little
• 300 g flour plus a little
• 200 g potato starch
• 20 g chemical baking powder for cakes
• a vanilla pod
• lemon

For the peach gugelhupf recipe, whip the butter with the sugar, by hand or in the kneading machine, for a couple of minutes, then add the eggs, one at a time, continuing to whip until all are well incorporated. Add the seeds scraped from the vanilla pod, cut in half. Do not worry if at this stage of processing the eggs will tend to separate: the mixture will become homogeneous as soon as you add the flours.

Sift the yeast, flour and starch into the mixture, mixing until you get a soft and homogeneous mixture, finally add the grated zest of a lemon and the peaches that you have cut into 1 cm cubes and browned in a non-stick pan, on high heat, for 3-4 '.

Grease and flour a gugelhupf or classic donut mold (ø 22 cm, h 12 cm), pour in the dough and bake at 160 ° C for 1 hour. Check the cooking by sinking a wooden toothpick into the gugelhupf, leave it for about ten seconds, then remove it: if you find traces of the mixture, continue cooking for another 5 ', if it is dry and clean, unmold and serve.