Ingredients Jump to Instructions ↓

  1. 200g unsalted butter, at room temperature

  2. 215g (1 cup) caster sugar

  3. 1 tsp vanilla extract

  4. 3 eggs, at room temperature

  5. 225g (1 1/2 cups) plain flour

  6. 2 tsp baking powder

  7. 1 tsp ground cinnamon

  8. 250ml (1 cup) Greek-style natural yoghurt

  9. 2 (about 250g) peaches, halved, stones removed, thinly sliced

  10. Icing sugar, to dust

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Line the base and 2 long sides of a 20 x 30cm slice pan with non-stick baking paper, allowing the sides to overhang.

  2. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

  3. Sift the flour, baking powder and cinnamon into a bowl. Fold the flour mixture, alternately with the yoghurt, into the egg mixture until combined. Stir in two-thirds of the peach.

  4. Spoon the mixture into the prepared pan and smooth the surface. Arrange the remaining peach on top and press down slightly. Bake in oven for 25-30 minutes or until light golden and a skewer inserted into the centre of the cake comes out clean.

  5. Set aside in pan for 5 minutes to cool then transfer to a wire rack to cool completely. Dust with icing sugar. Cut into pieces.


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