In between Good Friday in Byron Bay, Saturday night at the movies (My Big Fat Greek Wedding 2) and Monday morning’s brunch with the girls, I still managed to squeeze in time to do a little work and bake some mouth-watering carb-alicious treats over my Easter break.
I whipped up my grandma’s banana cake, turned into muffins and topped with cream cheese frosting, and this little beauty from Donna Hay which I discovered last year at Erin’s house, taking a photo of the recipe to save for later.
The cake was super easy to make, looks amazing and tastes even better, although I’m starting to think those two peach slices in the middle of the cake make it look a little … x-rated! Awkward!
And now you’ve seen it, you can’t un-see it, right? Now I bet no one wants a piece of my cake!
Donna Hay’s Lemony Peach Cake
175g butter, softened and chopped
3/4 cup (165g) caster sugar
2 tbsp finely grated lemon rind
1 cup (150g) plain (all-purpose) flour, sifted
1 tsp baking powder, sifted
1/4 (70g) cup natural yoghurt
3 peaches, sliced
Icing sugar, for dusting
Double thick cream, to serve
Pre heat oven to 160°C (320°F).
Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat for 6–8 minutes or until light and creamy.
Gradually add the eggs, beating well after each addition.
Add the flour, baking powder and yoghurt and beat until just combined.
Spoon into a lightly greased 25cm round cake tin lined with non-stick baking paper.
Top with the peaches and bake for 1 hour or until cooked when tested with a skewer.
Allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool.
Dust with icing sugar and serve with cream.