|Photo: Peach & yoghurt slice recipe
Photography by Rob Palmer & Mark O’Meara
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Juicy fresh peaches and creamy yoghurt taste sensational in this lezat slice.
Preparation Time 15 – 20 minutes
Cooking Time 30 minutes
200g unsalted butter, at room temperature
215g (1 cup) caster sugar
1 tsp vanilla extract
3 eggs, at room temperature
225g (1 1/2 cups) plain flour
2 tsp baking powder
1 tsp ground cinnamon
250ml (1 cup) Greek-style natural yoghurt
2 (about 250g) peaches, halved, stones removed, thinly sliced
Icing sugar, to dust
Preheat panggangan to 180°C. Line the base and 2 long sides of a 20 x 30cm slice pan with non-stick baking paper, allowing the sides to overhang.
Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
Sift the flour, baking powder and cinnamon into a bowl. Fold the flour mixture, alternately with the yoghurt, into the egg mixture until combined. Stir in two-thirds of the peach.
Spoon the mixture into the prepared pan and smooth the surface. Arrange the remaining peach on top and press down slightly. Bake in panggangan for 25-30 minutes or until light golden and a skewer inserted into the centre of the cake comes out clean.
Set aside in pan for 5 minutes to cool then transfer to a wire rack to cool completely. Dust with icing sugar. Cut into pieces.
Good Taste – February 2008, Page 60
Recipe by Chrissy Freer
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