What’s the an­ti­dote to heavy fes­tive food? Why, this yo­ghurt and cream-topped cake that makes the most of juicy, sea­sonal fruit.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL, THE CAKER -

Stone fruit sea­son is upon us and peaches

are at their prime. I adore peaches in all

forms, but es­pe­cially in this recipe

where their juicy flesh melds into the but­tery,

al­mondy cake. Topped with whipped cream

and en­hanced by Greek yo­ghurt, you won’t

be able to stop at one slice.


Serves 12

3 peaches, skin left on and each cut into 12 seg­ments

200g but­ter, soft­ened

200g caster sugar

4 free-range eggs

1 tsp vanilla ex­tract

200g ground al­monds

50g plain flour

Pinch sea salt

Zest and juice of one lemon

200ml fresh cream

1 tbsp Greek yo­ghurt

1 tbsp honey

1 tsp vanilla ex­tract

Fresh flow­ers (op­tional)

Pre­heat the oven to 170C fan bake.

Place the peach seg­ments on a bak­ing tray and place in the oven for 20 min­utes un­til soft and caramelised. Set aside to cool.

Line a 22cm cake tin with bak­ing pa­per.

To make the cake, in the bowl of an elec­tric mixer, cream the but­ter and sugar un­til pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.

Grad­u­ally fold in the ground al­monds, flour and salt and mix un­til just com­bined. Fi­nally, fold through the lemon zest and juice.

Pour the bat­ter into the cake tin and spread

(re­serv­ing about 12 slices to make a puree with) and press them down lightly into the bat­ter. Bake for ap­prox­i­mately 45 min­utes. The cake is ready when golden in colour, springy to the touch, and a skewer in­serted in the cen­tre comes out clean.

Al­low the cake to cool for about 10 min­utes be­fore turn­ing out onto a cool­ing rack. Mean­while, whip the cream with an elec­tric beater to rib­bon con­sis­tency, gently fold through the yo­ghurt, honey and vanilla. Place the re­main­ing peach slices and 2 tbsp of wa­ter into a food pro­ces­sor or smoothie maker and blitz un­til com­pletely smooth. Once the cake is com­pletely cool, spread the cream onto the cake and driz­zle over the peach puree.

Serve at room tem­per­a­ture.

Re­frig­er­ate in an air­tight con­tainer for up to 3 days.

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