Yogurt and Peach Cake Recipe
Yogurt and peach cake is a delicious and refreshing dessert, perfect for summer: here's our video recipe in just a few simple steps.
- 225 g granulated sugar
- 300 g Butter
- 25 g Invert sugar
- 1 g Sale
- 5 g Lime zest
- 185 g Whole eggs
- 180 g Egg yolk
- 50 g Almond flour
- 250 g flour
- 100 g Potato starch
- 8 g Instant yeast
- 125g Yogurt
- 250 g diced peaches in syrup
- In a stand mixer, beat the granulated sugar with 250 g of softened butter and the inverted sugar until you obtain a smooth and frothy cream.
- Add the salt and grated lime zest, continuing to whisk.
- Add the whole eggs, a little at a time, always beating with the whisk.
- Add the egg yolks and mix well.
- Sift together the flour, almond flour, potato starch, and baking powder, then add to the mixture and mix thoroughly.
- Add the yogurt and mix until you get a smooth dough.
- Dust the peach cubes with a little flour, add them to the mixture and mix gently.
- Pour the mixture into a lined or buttered plumcake mold, then transfer it to the refrigerator for 4 hours or overnight.
- Before baking, butter a baking tray and make a slit along the surface of the cake to ensure even baking. Bake in a preheated oven at 165°C (325°F) for about 40-50 minutes, checking with a toothpick. Remove from the oven, brush the surface with peach jam, and serve with a squeeze of fresh lime.
- For an equally fresh and delicious version of the yogurt and peach cake, you can replace the peaches in syrup with fresh or canned apricots. Dice them and fold them into the batter as directed in the recipe. For a crunchy touch, sprinkle the top of the cake with flaked almonds before baking. The delicate flavor of the yogurt pairs perfectly with the aroma of the apricots, while the almonds add a pleasant texture to every bite. You can also flavor the batter with a teaspoon of vanilla extract for an even more intense aroma. This version also keeps for several days in the refrigerator if stored in an airtight container, and is perfect for a summer breakfast or a light snack.
Yogurt and peach cake is a simple, fragrant, and irresistibly soft dessert, perfect for a summer snack or a tasty start to the day. The combination of yogurt, which lends lightness to the batter, and sweet, juicy peaches in syrup makes this cake a refreshing alternative to traditional baked goods. The use of invert sugar, an ingredient often found in professional pastry shops, keeps the cake moist and fragrant longer. A touch of grated lime adds a citrusy note that perfectly balances the fruit's sweetness. Perfect enjoyed on its own, perhaps with a scoop of vanilla ice cream or a drizzle of peach jam, this cake is also incredibly versatile: it can easily be customized with other canned or dried fruit. It's also a great way to use up any leftover peaches or homemade preserves. It's simple to make, but for optimal results, it's important to respect the proper refrigeration time and follow the buttered cake trick to ensure it develops properly in the oven. Discover all the steps below to make this soft yogurt cake with peaches at home, which combines flavor, softness, and freshness in every slice.
