I call this a PAY cake - Peach, Almond and Yoghurt Cake. Being a mum, I have endless occasions to bake. Birthdays, BBQs, kids get-togethers, mums get-togethers, sports events, holiday activities. There are always some joyous occasions to bring a cake or torte to share.
I made this PAY cake for little Miss C's soccer team BBQ last weekend. This cake is so moist, soft and full of wonderful flavours that compliment each other.
Peach, Almond and Yoghurt Cake (Serves 10-12)
(Adapted from Bill Granger's Simply Bill Cookbook)
Ingredients
- 220 g (7 3/4 oz) unsalted butter, softened
- 250 g (9 oz) caster (superfine) sugar
- 1 tsp natural vanilla extract
- 3 eggs
- 310 g (11 oz / 2 1/2 cups) self-raising flour, sifted
- 50 ml (1 3/4 fl oz) milk
- 250 g (9 oz / 1 cup) yoghurt
- 1 tbsp amaretto (optional)
- 450 g (1 lb) small peaches, chopped
- 50 g (1 3/4 oz) flaked almonds
To serve:
- 125 ml (4 fl oz / 1/2 cup) plain yoghurt
- 125 ml (4 fl oz / 1/2 cup) cream
Method
- Preheat the oven to 170C (325 f). Grease and line the base of a 23 cm (9 inch) springform tin. Beat the butter and sugar with electric beaters until light and fluffy. Add the vanilla, then add the eggs one at a time, beating well after each addition. Add half the flour, the milk and half the yoghurt and mix at low speed for 1 minute. Add the remaining flour and yoghurt with the amaretto and mix until combined. Gently fold through the peaches.
- Pour the mixture into the tin and sprinkle with the almonds. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. If it is browning too quickly, cover the top of the cake with foil for the last 20 minutes. Leave to cool. Whip together the yoghurt and cream until thick and serve with the cake.