Updated: Oct 11, 2019
With peaches in season I thought it was the perfect time to make this delicious cake. In-season fruit and vegetables taste great and are often cheaper too!
I am a big fan of the emmer wheat flour which I use for many of my recipes. Emmer is an ancient grain, Changing Habits Emmer Wheat is bio-dynamically grown in Australia by a 5th generation family farm and stone ground on demand.
Peach & Blueberry Yoghurt Cake
I N G R E D I E N T S
160g butter, softened
2/3 cup rapadura sugar or rice malt syrup
2 teaspoons organic vanilla bean paste
2 free range eggs
1 1/2 cups emmer wheat flour or spelt flour
2 teaspoons baking powder
1 cup Greek yoghurt
1 punnet blueberries
3 yellow peaches, halved
2 tablespoons good quality jam
1 tablespoon water
M E T H O D
Preheat oven to 180 degrees, grease a 22cm spring-form cake pan and line the base with baking paper.
Beat butter, rapadura sugar and vanilla until pale and fluffy.
Add eggs, one at a time, beating well in between.
Sift flour and baking powder over the mixture stir until just combined. Add yoghurt and stir to combine.
Dice 1 1/2 peaches and gently stir into cake batter until just combined.
Spoon mixture into pan, thinly slice remaining peaches into wedges and arrange on top of the cake, overlapping slightly.
Top with blueberries and bake for 70 minutes or until passes the skewer test.
In a small pot, heat jam & water until melted. Strain and brush over hot cake.