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Bill Granger's: Peach, Almond & Yoghurt Cake

2

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This one got eaten within 1 day! I didn't put in the optional amaretto.
VERY moist cake, but everyone who ate it agreed that it was better on it's own and not with the cream/yoghurt that is suggested to serve with in the recipe.

220g unsalted butter, softened
250g caster sugar
1 teaspoon natural vanilla extra
ct
3 eggs 310g self-raising flour, sifted
50ml milk

250g plain yoghurt

1 tablespoon amaretto (optional)

450g small peaches, chopped

50g flaked almonds


to serve:
125ml plain yoghurt

125ml cream

Preheat the oven to 170°C.
Grease and line the base of a 23cm 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 1.5 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.

Serves 10-12

Eh Voila! Bon App├ętit!

2 comments:

Guessing you use fresh peaches, or are they dried??

Fresh peaches =) mmmm I could go a slice of this right now actually! haha

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