Peaches and Cream Cake
16Serves
EasyDifficulty
20 MINSPreparation
35 MINSCooking
This custard cake is made moist by using vanilla yoghurt, we've topped it with wedges of peach cream cheese, but you could use any seasonal fruit.
Ingredients
1 cup self-raising flour
1/4 cup custard powder
1/2 cup caster sugar
1 cup vanilla yoghurt
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 teaspoon coconut essence
440g peach slices in natural juice, drained and cut in half
200g cream cheese, broken into 1 1/2cm chunks
1/4 cup custard powder
1/2 cup caster sugar
1 cup vanilla yoghurt
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 teaspoon coconut essence
440g peach slices in natural juice, drained and cut in half
200g cream cheese, broken into 1 1/2cm chunks
Method
- Sift the flour and custard powder into a large bowl and then stir in sugar.
- Whisk yoghurt, oil, eggs and essence together and fold into the dry ingredients, taking care not to overmix.
- Spread the mixture over the base of a baking paper lined 28cm x 18 cm slice pan. Scatter over peaches and dot with chunks of cream cheese.
- Bake at 180°C for 35 minutes or until golden and cooked through. Cool for 15 minutes in pan before turning onto a wire rack to cool completely. Cut into 16 squares and serve at room temperature. Store refrigerated in an airtight container.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0