I loved the way this cake turned out – I made it gluten-free so I could share it with some wonderful friends of mine and I’m so glad I did. I obviously tested it before giving it to make sure it tasted alright and I’m very happy to say it was delicious.
The perfect way to use peaches that are going a little over but it’s also great if you want to try something new.
Ingredients:
○ 250g of butter
○ 200g of sugar
○ 300g of gluten-free flour – plain
○ 1 teaspoon of gluten-free baking powder
○ 2 teaspoons of vanilla extract
○ 3 eggs
○ 200g of full-fat Greek yogurt
○ 50g of white chocolate – grated
○ 2 peaches, stoned and diced into small pieces
Method:
○ Preheat the oven to 160°C/140°C fan/Gas 3
○ Butter and line the base and sides of a deep 22cm cake tin.
1) Beat the butter and the sugar together until pale and creamy.
2) Sift in the flour and baking powder.
3) Add the vanilla, eggs, yogurt and grated chocolate ( grating the chocolate is a pretty time consuming task so I’m sure if you wanted you could leave it in teeeny tiny pieces). Beat all this together and then stir in the peaches.
4) Pour in to the prepared baking tin and bake for about 1 hour – until an inserted skewer comes out clean. Cool in the tin.
Icing:
○ 150g of white chocolate broken in to chunks.
○ 200g Greek yogurt
○ 200g of full-fat soft cheese
○ 3 tablespoons of finely chopped pistachios – I used unsalted.
Method:
1) Melt the chocolate.
2) Beat the soft cheese until smooth, add the yogurt and beat again.
3) Pour the melted chocolate on to the cream cheese mixture and beat thoroughly.
4) Chill until ready to use.
– When you’re ready, spread the icing evenly over the top of the cooled cake and scatter the pistachios then you can cut in to squares of whatever size you choose.
I always end up cutting mine in to massive pieces, it works for me that way!
With a Hint of Lemon 