It’s the summer in the western countries, and every morning I receive a bundle of emails with stone fruit recipes, luscious peaches, fresh apricots, juicy plums and blood red cherries… makes me rather mad. As a kid living in Dubai, I had the privilege to have a peach a day, thanks to wonderfully import-active supermarkets that exist all over the city.
So in defiance, I brought out my mother’s peach cake recipe. She cannot remember where she originally got it from, but over the many years has tweaked it, adjusted and this is what it is finally.
I don’t usually make this mainly because the bake time is too damn long. But it’s the best sort of recipe to be done with canned peaches as, well, where the hell am I going to get fresh peaches in the monsoon? Ideally, a grilled peach and burrata crostini would have hit the spot, but oh well, a cake shall have to do for now!
- ½ cup soft butter
- 1 cup sugar
- 3 eggs
- ¼ tsp almond extract
- 1 tsp vanilla
- 1 ½ cup flour
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup thick yogurt
- 1 ½ cup chopped canned or fresh peaches
- 2 tbsp butter
- ¼ cup sugar
- Grease a 9” by 9” cake tin with the 2 tbsp butter.
- Dust with the ¼ cup sugar. Set aside.
- Cream the butter and sugar until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add in the vanilla and almond extracts.
- In a separate bowl, sift the flour, baking powder and salt.
- Add the dry mixture to the batter, alternating with the yogurt, beating well after each addition.
- Fold in the peaches carefully.
- Pour the batter into the greased tin.
- Bake in a preheated oven for 45 minutes at 175°C.
- Once removed, allow the cake to rest within its tin for 10-15 minutes before removing from the pan.
- Once completely cooled, dust some icing sugar on top.