Peach Almond Yogurt Cake (adapted slightly from Foodbeam)
220 g unsalted butter, softened (1 cup)
250 g caster sugar (1 1/3 cups sugar)
1 tsp vanilla extract
1 tsp almond extract
3 eggs
225g self-raising flour, sifted (1 1/2 cups, plus 2 Tb)
50 ml milk (1/4 cup)
250 ml plain yoghurt (1 1/8 cups)
450g peach, skinned and cut into dices (about 2 1/2 cups, 3-4 peaches)
flaked almonds and sugar for sprinkling
Preheat oven to 170°C. (325) Grease and line the base of a 23cm (9 inch) springform cake pan.
Place the butter and sugar in a bowl mix until light and fluffy. Add the vanilla and almond extracts, then the eggs one at a time, beating well after each.
Fold in the flour, milk and yogurt and mix until barely combined.
Gently fold in the peach chunks.
Pour the mixture into a pan and sprinkle with the almonds and a bit more sugar.
Bake for 1 hour and 20 min or until skewer inserted into centre comes out clean. If browning too quickly, cover top of the cake with foil for the last 20 min of cooking. Remove and cool.