Easy Peach cake
This moist & easy Peach cake recipe is probably the simplest and most delicious cake to make over the summer when sweet and fragrant peaches are in season.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 g Vegetable oil
- 100 g Granulated sugar
- 1 Egg (room temp)
- 1 Egg yolk (room temp)
- 60 g Yogurt (Thick, Greek or Turkish style use on room temp)
- 100 g Pastry flour (AP works too)
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- 90 g Peach (cut into small pieces)
- 250 g Peach (cut into segments)
- 140 g Peach puree
- 30 g Granulated sugar
- 10 g lemon juice
- Fresh thyme
- 3 Gelatine sheets (1.7g gelatin per sheet)
Instructions
- 1
Heat oven to 180 C / 356°F
- 2
Prepare a 15 cm (6 inch) round cake pan with parchment paper
- 3
Whick together wet ingredients: yogurt, egg, sugar, oil
- 4
Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula. Mix just until combined
- 5
Fold peach pieces in just until combined. Pour cake batter into cake pan
- 6
Bake for 30 min or until skewer inserted in the middle of the cake comes out clean
- 7
Cool the cake on Cooling rack
- 8
Soak gelatine sheets into cold water
- 9
Cook peach and peach puree, sugar, lemon juice, fresh thyme in a saucepan over medium heat for 5 minutes
- 10
Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the compote
- 11
Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
- 12
Place chilled cake into the mousse ring and pour warm but not hot compote over. Smooth the top with an Offset spatula
- 13
Chill cake in the fridge for 4 hours for the topping to set
- 14
Carefully remove the mousse ring and cake collar
- 15
Decorate with edible gold leaves and fresh thyme