I really like this yogurt cake. It's simple and easy to make and has a pleasant, mild flavour. It's not excessively buttery, but doesn't taste "lean" either. It's lighter than a pound cake, but denser than a chiffon. And makes a nice blank slate to serve with other things.

The recipe called for serving it with a fresh peach purée. But the idea of taking beautiful fresh peaches and just blitzing them hurt my soul, so I served it with tinned peaches instead. And I quite like how the peach syrup goes with the cake as well!

I also swapped out the almond extract for vanilla. Since Reiver doesn't like almond extract, but is okay with vanilla. I think the vanilla flavour was nice and definitely have no complaints about the results, but it would be interesting to try maybe swapping out a bit of the flour for some ground almonds sometime. Just as a way to give it a bit of almond flavour without resulting to extracts.

Yogurt Cake with Peaches and Cream

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 2 large eggs
• 1 c. sugar
• 1 c. plain yogurt
• 1/2 tsp. vanilla extract
• 1/4 c. butter, melted
• 280g (~2 c.) soft (plain/standard/cake) flour
• 1/2 Tbsp. baking powder
• 1-2 cans peaches in syrup or juice
• whipped cream

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 20cm (8") round pan.
2. Whisk the eggs and the sugar together.
3. Whisk in the yogurt and vanilla.
4. Whisk in the butter.
5. Sift in the flour and baking powder and then whisk it in.
6. Pour the batter into the prepared pan, smooth the top, and bake at 180°C (350°F) for ~40 minutes.
7. Turn out onto wire rack to cool.
8. Once cool, slice and serve topped with peaches and whipped cream.