Peach Kefir Cake
This peach kefir cake is a great cake to feed a crowd at a picnic.
Servings: 16 people
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.