Peel and dice the peaches, put them in a bowl. Measure out the oil and add it to the peaches.

Add the cream, then the three eggs.

Add the baking powder and the vanilla extract.

Add the sugar, then the flour, and mix everything using a hand whisk.

Once mixed, grate in the lemon zest and gently stir it in.

Prepare your muffin tins or molds and fill them halfway. (These were large molds, but if you’re using standard cupcake liners, fill them almost to the top, leaving about a finger’s width.)

Add two teaspoons of apricot or peach jam on top of each cake (I didn’t have peach jam, that’s why I used apricot and it worked really well too! 😉). Use a spoon to help the jam sink slightly into the batter.

Put them in the fridge for 30 minutes, the contrast of putting them in cold and then into the hot oven makes them rise more! Sprinkle a little sugar on top before placing them in the oven.

Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes. Check doneness by inserting a toothpick, if it comes out clean, they’re ready. If not, give them a few more minutes.

Optional: You can also top them with sautéed peach slices cooked briefly in butter. I’ll do that next time and take a better photo! 🤭