Ingredients
Method
1.Preheat oven to 180°C (160°C fanbake). Cut 12 x 12cm squares of baking paper and line 12 x 1/3-cup (80ml) ovenproof pots with paper squares (see recipe tip).
2.Thinly slice three of the peaches and set aside. Coarsely chop remaining peach and blend or process to a coarse purée. Fold peach purée through yoghurt in a small bowl; cover and refrigerate until required.
3.Place apple, egg, milk, 2 Tbsp of the honey, ground almonds and baking powder in a large bowl and mix until just combined. Spoon mixture into pots and push peach slices 2cm into the top of the batter.
4.Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
5.Top cakes with pistachios and drizzle with remaining honey. Serve warm with peach yoghurt.
Note
- We used peat seedling pots available from hardware stores and garden nurseries. You can also cook the cakes in a 12-hole (1/3 -cup/80ml) muffin pan lined with baking paper squares. – This recipe is best made on the day of serving.
