Name: Peach yoghurt cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 1 tablespoon dairy-free spread, melted, plus 150g extra; 1 400g can peach slices in natural juice, drained, juice reserved for syrup; 3/4 cup caster sugar; 1 teaspoon grated orange zest; 2 eggs; 1/2 cup vanilla soy yoghurt; 1 1/4 cup semolina; 1 1/2 cup almond meal (ground almonds); 1 1/2 teaspoon baking powder

Ingredients

1 tablespoon dairy-free spread, melted, plus 150g extra

1 400g can peach slices in natural juice, drained, juice reserved for syrup

3/4 cup caster sugar

1 teaspoon grated orange zest

2 eggs

1/2 cup vanilla soy yoghurt

1 1/4 cup semolina

1 1/2 cup almond meal (ground almonds)

1 1/2 teaspoon baking powder

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 21 x 10cm (base measurement) loaf pan with baking paper, extending at long ends for handles.

2.Pour melted spread into base of prepared pan. Arrange peaches over top of spread.

3.Using an electric mixer, beat extra spread. sugar and zest in a large bowl until light and creamy.

4.Add eggs, one at a time, beating well between each addition until combined. Stir in yoghurt. Fold in combined semolina, almond meal and baking powder until just combined.

5.Carefully spread mixture over peaches. Smooth surface. Bake 50-55 minutes, or until a skewer inserted in the centre comes out clean. Cool 5 minutes in pan. Place a wire rack over a roasting pan. Turn cake out onto rack. Serve in slices.

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking.
Note

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Ingredients

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