By
Yield: 8-10
Ingredients
- 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
Method
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.
I am Going to try this at work cheers.
sounds yummy, but too much sugar for me to try.
Hi Kay, yes it does have a lot of sugar but be assured it is a very large cake.
Lovely! Made this last night and it is so, so scrummy – didn’t have a big enough tin (!) so made it in a 23 cm which was fine but just needed about 1 hr 10 mins to cook through. Also (!) didn’t have ground almonds but instead food processed a cup of roasted nuts and these were great as it gave the cake a bit more of a bite to it. Great recipe – thanks very much.
Oh so pleased you enjoyed it Julia. You can also make it in a large pyrex or lasagne dish as I did in the photo above.