Peach Cake with Yoghurt Cream

This recipe started as a way to use up the many cans of peaches in the back of the pantry. Why do we have these? I don't know but I feel like it's very Kiwi to have at least 2 cans of peaches in your cupboard at all times.


What's awesome about this cake is I decided to make it in a baking dish rather than a cake tin and it's just a fun way to present a cake, and makes the decoration fun too. This starts with a vanilla cake base with some vanilla-marinated peaches stirred through. Once that's baked, I combined yoghurt and whipped cream to make a luscious topping, and a peach pulp to dollop on top, I think it looks so pretty!







Cake

1 x 400g can peaches, drained

2 tsp vanilla

165g butter

250g caster sugar

1 Tbsp vanilla

3 eggs

200g flour

1 tsp baking powder

1/4 tsp salt

165ml milk


Topping

1 cup cream

200g full fat Greek yoghurt

1 x 400g can peaches

2 Tbsp icing sugar


Preheat oven to 180°C. Grease a small (about 15x20cm) baking dish.


Drain peaches and toss in a small bowl with first measure of vanilla. Set aside.


Place butter and sugar in a large bowl or bowl of your stand mixer. Use electric beaters to beat for about 4 minutes, until creamed together.


Add second measure of vanilla and eggs and beat briefly to combine (don't worry if the mixture starts to look split).


Sift in the flour, baking powder and salt and pour in the milk. Use a spatula to fold the mixture together, until all the flour is incorporated. It may still look a little split, this is normal.


Transfer the batter to prepared dish, and then pour over peaches. Press the peaches slightly into the batter, spreading them out evenly.


Bake for about 20 minutes, until a skewer inserted comes out clean. Allow the cake to cool completely before decorating.


Place cream in a large bowl and use electric beaters or a whisk to whip to soft peaks, do not over-beat or you will have a lumpy mixture. Use a spatula to fold in yoghurt, until combined.


To make the peach pulp, put the can of peaches (along with 2 Tbsp of the juices) into a blender or nutri bullet, along with the icing sugar. Blend until a smooth pulp.

To decorate, dollop yoghurt cream onto cake and use the back of a spoon to make swoops and swirls. Then dollop small teaspoon amounts of the peach pulp on top.


You can serve right away but this is also one of those cakes that improves with time, the yoghurt cream sets into a fluffy mixture if left in the fridge for an hour, and gives nice moisture to the cake.