Serves 6-8
This is one of the first recipes I ever posted and it’s just had a revamp with some new pics and a Thermomix conversion.
I love baking with fruits in season because not only is it good for the environment, it’s good for one’s budget and one’s tastebuds too. Don’t you think fruit tastes the best when it’s in season? With peaches going so cheap right now, it would have been remiss of me not to make this cake.
The addition of the yoghurt gives it that marvellous moistness, the lemon zest some value added zing and the peaches? Oh, so fruity! Serve it up with some thickened cream, ice cream or even a dollop of thick, natural yoghurt, although I hasten to add that even on it’s own, this cake is just peachy!
Ingredients
175g butter, softened and chopped
180g caster sugar
Rind of one lemon, finely grated
3 eggs
150g (1 cup) plain flour, sifted
1 teaspoon baking powder, sifted
70g (¼ cup) natural yoghurt
2 peaches, sliced thinly
icing sugar, for dusting
double cream or ice cream, to serve
How to – Traditional
- Preheat the oven to 180C/160C fan-forced. Lightly grease and line a 20cm springform tin.
- Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat for 6-8 minutes or until light and creamy.
- Gradually add the eggs, beating well after each addition.
- Add the flour, baking powder and yoghurt and beat until just combined.
- Spoon into prepared tin and top with the peach slices.
- Bake for about 40 minutes or until cooked when tested with a skewer through the centre. If the cake is browning too quickly, loosely cover with foil.
- Allow to cool for 10 minutes in the tin, then carefully turn out onto a wire rack to cool. Dust with icing sugar and serve with cream or natural yoghurt.
How to – Thermomix
- Preheat the oven to 180C/160C fan-forced. Lightly grease and line a 20cm springform tin.
- Place the butter into the TM bowl and chop for 5 seconds on speed 7.
- Add the sugar and lemon rind to TM bowl and insert the butterfly. Mix for 1 minute on speed 4. Scrape down sides and base of bowl and then mix again for another minute on speed 4.
- Remove the butterfly. With the blades running on speed 3, add the eggs one at a time through the hole in the lid. This should take about a minute.
- Add the flour, baking powder and yoghurt and beat for 10 seconds on speed 4.
- Spoon into prepared tin and top with the peach slices.
- Bake for about 40 minutes or until cooked when tested with a skewer through the centre. If the cake is browning too quickly, loosely cover with foil.
- Allow to cool for 10 minutes in the tin, then carefully turn out onto a wire rack to cool. Dust with icing sugar and serve with cream or natural yoghurt.
