Description
A deliciously light and fruity cake combining the sweet flavors of white peaches, fresh raspberries, and creamy Greek yogurt. This moist cake is perfect for a summer dessert or afternoon tea, featuring a tender crumb and fresh fruit topping that bakes to golden perfection.
Ingredients
Scale
Dry Ingredients
- 210 g Plain flour
- 1 teaspoon Baking powder
- ½ teaspoon Bicarbonate of soda
Wet Ingredients
- 55 g Butter (softened)
- 200 g Caster Sugar
- 2 Large Eggs (beaten)
- ½ teaspoon vanilla bean paste
- 120 g Greek yogurt
Fruit Topping
- 2 White Peaches, not too ripe (sliced into wedges)
- 90 g Raspberries
Instructions
- Preheat and Prepare the Tin: Preheat your oven to 180°C (160°C fan). Grease the sides of a springform tin with butter and line the bottom with parchment paper to prevent sticking.
- Combine Dry Ingredients: Sift together the plain flour, baking powder, and bicarbonate of soda into a medium bowl to ensure the leavening agents are evenly distributed.
- Mix Butter and Sugar: In a separate bowl, beat the softened butter and caster sugar using a freestanding mixer for 3-4 minutes until the mixture develops a pale, sandy texture.
- Add Eggs Gradually: Slowly incorporate the beaten eggs a little at a time into the butter-sugar mixture, stopping occasionally to scrape down the sides. Doing this slowly and thoroughly gives the cake a light and fluffy texture.
- Incorporate Vanilla and Yogurt: Once the mixture is light and fluffy, add the vanilla bean paste and Greek yogurt. Beat briefly until the yogurt is fully combined into the batter.
- Add Flour Mixture: Fold in one-third of the sifted flour mixture, stirring gently until combined. Then add the remaining flour, being careful not to overmix to keep the batter tender.
- Assemble the Cake: Transfer the batter to the prepared springform tin. Arrange the sliced white peaches evenly on top, then scatter the raspberries in the gaps between the peach slices for an attractive fruit topping.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes, or until the cake turns golden and a skewer inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the tin on a wire rack for about one hour to set properly.
- Serve: Once cooled, release the cake from the springform tin. Dust lightly with icing sugar and serve with extra Greek yogurt on the side for added creaminess.
Notes
- Use ripe but firm white peaches for the best texture and flavor in the topping.
- Adding eggs slowly while beating helps achieve a lighter batter and better cake rise.
- Do not overmix after adding flour to avoid a dense cake.
- Line your springform tin carefully to prevent batter from leaking.
- The cake is best served the same day but can be stored in an airtight container for up to 2 days.
