Peach Biscuit Charlotte: A Delightful Dessert

Preheat your oven to **170 degrees Celsius (340 degrees Fahrenheit)**. While the oven is heating up, take the peaches and remove the pits. Slice the peaches into thin slices, making sure to keep them uniform for even distribution in the batter.

In a mixing bowl, beat the **3 eggs** with **200 grams (1 cup)** of sugar until you achieve a light and fluffy mixture. Ensure that the sugar is fully dissolved. Next, gently fold in **140 grams (1.5 cups)** of all-purpose flour using a spatula, employing a bottom-up motion to maintain the airiness of the batter.

After the flour is incorporated, add the **sliced peaches** into the batter and carefully mix until they are evenly distributed.

Take a baking pan and **grease it with butter** to prevent the cake from sticking. Dust a small amount of flour over the buttered surface to ensure it is beautifully coated. Pour the peach batter into the prepared pan, smoothing the top with a spatula.

For an extra touch of sweetness, sprinkle some brown sugar over the top of the batter before baking.

Place the pan in the preheated oven. Bake for approximately **1 hour**, or until a wooden skewer inserted into the center comes out clean and dry. This indicates that the cake is cooked through.

Once done, allow the cake to cool slightly before removing it from the pan. Serve it warm, or at room temperature, perfect for any occasion!