• Preheat the oven to 180 °C (350 ° F) on the conventional setting.
• Peel and halve the peach, remove the pit, and slice thinly. Set aside.
• In a bowl, combine and mix the flour and baking powder. Set aside.
• In a different bowl, beat the eggs and sugar with an electric mixer for a few minutes, until light and fluffy.
• Crumble the amaretti cookies with your fingers directly into the egg mixture.
• Add the flour all at once.
• Stir with a spatula to combine.
• Add the chocolate chips and stir.
• Line the bottom of the pan with a piece of parchment paper cut to size, wet it, and squeeze out the excess.
• Sprinkle two tablespoons of brown sugar over the bottom of the pan. Then, cover the bottom with the peach slices. If there are any leftovers, add them to the cake batter.
• Pour the batter over the peaches and bake for 40 minutes. Test with a toothpick; if it comes out clean, the cake is ready.
• Let it cool outside the oven.
• Invert the cake onto a serving plate, remove the parchment paper, and garnish the top with a couple of crushed amaretti cookies.

Tips

• Store at room temperature for a few days.
• Replace the peach with 1 apple or a few pieces of peach in syrup.