I’m taking full advantage firstly of the slightly cooler temperatures this week by testing some new cake recipes and secondly to utilise the wonderful summer fruits we have available to us at the moment.
Yellow and white peaches are determined by their skin colour – deep, golden yellow with a red or pink blush for the former versus pale and pink for the latter. Inside, the amber flesh of the yellow peach is more acidic, with a tartness that mellows as the peach ripens and softens. White-fleshed peaches, with delicate flesh and an incredibly sweet taste due to the low acid levels.
A luscious, juicy peach is one of summer’s ultimate pleasures, but which is superior: yellow or white? Opinions are divided in my house. My husband prefers yellow peaches, he points out their “classic peachy flavour,” while I applaud the sweetness of white peaches. what would be your choice?
The ingredients – not too ripe peaches, raspberries and Greek yogurt – work perfectly together, the slight sharpness of the raspberries perking up the sweetness of a peaches that have been baked in the cake. Peach Melba in cake form!
This cake is deliciously moist and lovely served slightly warm as a dessert. You don’t have to use white peaches of course, yellow peaches or nectarines work just as well. I have tested this recipe with fresh and frozen raspberries, I couldn’t detect any difference. I also used Tims dairy Greek style yogurt as I love to buy local and it’s so good.
White Peach, Raspberry and Greek Yogurt Cake
- 210 g Plain flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Bicarbonate of soda
- 55 g Butter softened
- 200 g Caster Sugar
- 2 Large Eggs beaten
- 1/2 teaspoon vanilla bean paste
- 120 g Greek yogurt
- 2 White Peaches sliced into wedges
- 90 g Raspberries
- Use a 23cm springform tin.
- Preheat oven to 180°C/160°C Fan. Grease the side of the tin with butter and line the bottom with parchment paper.
- Sift the flour, baking powder, baking soda, together into a medium bowl. In a separate bowl, beat the butter and sugar in a free standing mixer for 3-4 minutes until it pale, (it won't cream as such but will resemble a sandy like texture)) now add the egg a little at a time, stopping occasionally to scrape down the side of the bowl, take your time with this stage as adding the egg slowly and beating in between will make your cake lovely and light. Once it's really light and fluffy add the vanilla and Greek yogurt and beating briefly until the yoghurt is incorporated into the batter. Mix in a third of the flour mix until combined, then follow with the remaining, be careful not to over mix.
- Transfer the cake batter to the springform tin. Top with sliced peaches, and scatter the raspberries evenly on top in the spaces between the peach slices.
- Bake until cake turns golden, and the tester comes out clean in the centre, about 40-45 minutes, depending on your oven. When the cake is done, let it cool (still in the baking tin) on a wire rack.
- After the cake has cooled for approximately an hour release from the tin. Dust lightly with icing sugar and serve with Greek yoghurt.