By using oil instead of butter the cakes stays moist, and has a lovely creaminess from the yogurt.
20 minutes
50 minutes
Easy
6
It is important to use a high quality yogurt in this recipe, and definitely not a low fat one as it will affect the texture of the cake. You can use any of the yogurts in the Graham’s range – I love the raspberry one. The fruit can also be swapped to suit.
Preheat the oven to 180C. Grease and line an 8″ cake tin. In a large bowl, whisk together the oil and sugar until combined. Add the eggs and yogurt and mix again. Fold in the flour gently, but making sure there are no obvious lumps. Pour into the prepared tin.
Prep the peaches by removing the stone and slicing fairly thinly. Sprinkle all over the surface of the cake and top with the almonds (if using).
Bake for 45-50 minutes or until a skewer comes out of the centre clean.
Allow to cool completely. Heat the jam and water together until just starting to boil. Use a brush to glaze the surface of the cake with the jam.
Serve with a little more peach yogurt.
By using oil instead of butter the cake stays moist, and has a lovely creaminess from the yogurt. It’s important to use a high quality yogurt – like the Graham’s range. The fruit can also be swapped to suit.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
