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Peach & Blueberry Cake with White Chocolate Yoghurt

Get into some Summer baking with this delicious peach & blueberry cake.

Peach & Blueberry Cake with White Chocolate Yoghurt

Serves 10

½ cup Greek-style yoghurt
½ cup milk
⅔ light olive oil
1¼ cups (225g) tightly packed light muscovado sugar
3 eggs
2 tsp vanilla bean paste
1 lemon, zest only
¼ cup lemon juice
375g (2½ cups) plain flour
1 tsp baking powder
1½ tsp ground cinnamon
185g blueberries
2 to 3 firm ripe yellow peaches, cut into 2cm slices 

White Chocolate Yoghurt
180g white chocolate, chopped

½ cup Greek-style yoghurt
300ml thickened cream

 

Pre-heat oven to 160˚C (fan-forced). Grease and line the base and sides of a 10cm tall, 20cm diameter ring tin with a removable base with baking paper.

Place the yoghurt, milk, oil, sugar, eggs, vanilla, zest and juice in a bowl. Whisk until smooth.

Add the sifted flour, baking powder and cinnamon. Whisk until smooth. Fold in 125g blueberries.

Spoon into prepared tin. Smooth the top. Arrange sliced peaches and remaining blueberries over the top.

Cook for 1 hour 35 minutes or until a skewer inserted into the cake comes out clean. Cool in tin for 15 minutes. Remove baking paper
from the sides of the cake. Place on a cooling rack to cool completely. Remove base.

Meanwhile, to make the yoghurt, melt chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Stir in yoghurt. Beat cream to soft peaks. Fold into chocolate mixture. Serve cake with White Chocolate Yoghurt.

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