Peach Kefir Cake

This peach kefir cake is a fabulous cake to take to a picnic. The cake is an adaptation of a much treasured recipe from Annabel Langbein https://www.annabel-langbein.com The cake is delicious just as it is, it transports well, and it can also be made a day ahead. I recently attended a workshop at Idler’s Hill, a gorgeous retreat in Sydney’s northern beaches, belonging to https://www.taradcruznoble.com Under the guidance of Kristen Allan, I learnt to make kefir, yoghurt, and labneh, among other things with https://kristenallan.com.au

Since then, I’ve been thinking about how to incorporate some of this dairy goodness into everyday cooking. While Annabel’s recipe uses plums with buttermilk or yoghurt, I used kefir, a fermented milk drink. You can buy kefir from most supermarkets and health food stores. Or, get your hands on some kefir grains to make your own. The fresh peaches bring the flavour of summer, and I sprinkled some ground lemon myrtle leaves from my sister’s garden. The cake works beautifully with other fruits, such as strawberries, mangoes, pears and plums. You can also try other spices, such as ground wattleseed or cinnamon.

Do you enjoy eating cakes with fruit? You might like to make this spiced pear and almond cake: https://atamandastable.com.au/spiced-pear-and-almond-cake/

Best wishes,

Amanda
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Print Recipe

Peach Kefir Cake

This peach kefir cake is a great cake to feed a crowd at a picnic.

Prep Time10 minutes mins

Cook Time1 hour hr

Course: Dessert

Servings: 16 people

Author: Amanda Lawson

Ingredients

• 3-4 ripe peaches, sliced
• 300 g unsalted butter, softened and cut into cubes
• 375 white sugar
• 3 eggs, room temperature
• 1 lemon, finely grated zest
• 1 tsp vanilla bean paste
• 250 mL kefir substitute with Greek yoghurt or buttermilk
• 425 g plain four
• 6 tsp baking powder
• 1 tsp ground lemon myrtle

Instructions

• Preheat oven to 160°C (140°C fan-forced).
• Grease and line a baking dish (mine measures 23 cm x 35 cm and is 6 cm deep) with baking paper.
• Cream the butter and sugar together at a high speed in an electric mixer.
• Add the the eggs one at a time, then the vanilla bean paste and the lemon juice.
• Turn the mixer speed to its lowest setting, then add the flour, baking powder and kefir a little at a time until just combined. Don't over mix it.
• Pour into the prepared baking dish, smooth out the top, and put in the oven.
• After 30 minutes, as the cake has started to set, arrange the peach slices on top, and sprinkle with lemon myrtle.
• Bake a further 20 to 30 minutes until the cake is set when an inswerted skewer comes out clean.
• Sprinkle with extra lemon myrtle if you wish. Serve it just as it is, or with a dollop of yoghurt or whipped cream.

Notes

This cake can be made a day ahead and it keeps well in an airtight container for up to 3 days. I like to add the peaches halfway through cooking so that they stay on the top of the cake. You can add the fruit before you put it in the oven if you like, but the fruit tends to sink into the cake.