Part 2 of my Cake Therapy Day :)
Peach Almond Yogurt Cake (adapted slightly from Foodbeam)
220 g unsalted butter, softened (1 cup)
250 g caster sugar (1 1/3 cups sugar)
1 tsp vanilla extract
1 tsp almond extract
225g self-raising flour, sifted (1 1/2 cups, plus 2 Tb)
50 ml milk (1/4 cup)
250 ml plain yoghurt (1 1/8 cups)
450g peach, skinned and cut into dices (about 2 1/2 cups, 3-4 peaches)
Preheat oven to 170°C. (325) Grease and line the base of a 23cm (9 inch) springform cake pan.
Place the butter and sugar in a bowl mix until light and fluffy. Add the vanilla and almond extracts, then the eggs one at a time, beating well after each.
Fold in the flour, milk and yogurt and mix until barely combined.
Gently fold in the peach chunks.
I'm not usually a fan of baked peaches, but this still kept the tang and fresh-peach flavor I love. AND it wasn't too difficult! Try it, if you're in the mood for a baked-peach change of scene.