Recipe

Peach yoghurt cake

May 27, 2013 2:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Peach yoghurt cake
  • 1 tablespoon dairy-free spread, melted, plus 150g extra
  • 1 400g can peach slices in natural juice, drained, juice reserved for syrup
  • 3/4 cup caster sugar
  • 1 teaspoon grated orange zest
  • 2 eggs
  • 1/2 cup vanilla soy yoghurt
  • 1 1/4 cup semolina
  • 1 1/2 cup almond meal (ground almonds)
  • 1 1/2 teaspoon baking powder

Method

Peach yoghurt cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 21 x 10cm (base measurement) loaf pan with baking paper, extending at long ends for handles.
  • 2
    Pour melted spread into base of prepared pan. Arrange peaches over top of spread.
  • 3
    Using an electric mixer, beat extra spread. sugar and zest in a large bowl until light and creamy.
  • 4
    Add eggs, one at a time, beating well between each addition until combined. Stir in yoghurt. Fold in combined semolina, almond meal and baking powder until just combined.
  • 5
    Carefully spread mixture over peaches. Smooth surface. Bake 50-55 minutes, or until a skewer inserted in the centre comes out clean. Cool 5 minutes in pan. Place a wire rack over a roasting pan. Turn cake out onto rack. Serve in slices.

Notes

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking.

The Latest from Food To Love