- 8 large golden peaches (free stone)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 300g butter, slightly softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 cup ground almonds
- 1 teaspoon baking powder
- 1/2 cup natural yoghurt
- icing sugar for dusting
Rub the peaches skin with a damp cloth to remove any excess "fluff". Halve and quarter the peaches and place in a bowl, sprinkle over combined cinnamon and sugar and gently toss to combine.
Preheat the oven to 180 C.Line the base and grease the sides of a 30 x 22cm baking dish or line a 26cm round cake tin.
Beat butter and sugar until pale and creamy, add eggs, one at a time, beating well after each.
Add vanilla and then combined flour, almonds and baking powder and yoghurt. Gently mix together.
Spread the batter evenly into the dish and then cover the surface with sugared peach slices.
Bake for 45 minutes, until cake tests cooked.
Serve fresh and almost warm with a dollop of yoghurt.