Bill Granger’s: Peach, Almond & Yoghurt Cake
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 extract
3 eggs 310g self-raising flour, sifted
250g plain yoghurt
1 tablespoon amaretto (optional)
450g small peaches, chopped
50g flaked almonds
125ml plain yoghurt
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.