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Donal Skehan
Peach & Blueberry Pound Cake | DonalSkehan.com, Summer served in cake form...
  • desserts-baking

Peach & Blueberry Pound Cake

September 01

The addition of Greek yoghurt and juicy warm-weather fruits makes this cake wonderfully moist.

  • time 90mins
  • serves Serves 8
  • video
Method
  1. Preheat the oven to 180°C/350F/Gas Mark 4. Grease a 20cm springform baking tin and dust it lightly with flour.
  2. Beat together the butter and sugar in a large bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition until they are all combined.
  3. Sift in the flour and baking powder and fold through until you have a smooth cake batter.
  4. Mix the milk and yoghurt together and then fold this through the batter alongside half the peaches and blueberries. Pour the mixture into the prepared tin and decorate with peaches and blueberries across the top.
  5. Place in the oven to bake for about 55 minutes until a skewer inserted into the cake comes out clean- cover with tin foil if the top begins to brown too much.
  6. Transfer to a wire rack to cool slightly before removing the cake from the tin.
  7. Allow it to cool completely before dusting with icing sugar.

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Ingredients

2 3/4 sticks of butter, softened, plus extra for greasing

1 1/2 cups of caster sugar

2 large free-range eggs

1 cup of milk

1/2 cup of full fat Greek yoghurt

3 cups of plain flour, plus extra for dusting

1 tsp baking powder

1 tsp vanilla extract

3 ripe peaches, de-stoned and sliced in 1/8s

2 cups blueberries

255g butter, softened, plus extra for greasing

340g caster sugar

2 large eggs

200ml milk

150ml full fat Greek yoghurt

370g plain flour, plus extra for dusting

1 tsp baking powder

1 tsp vanilla extract

3 ripe peaches, de-stoned and sliced in 1/8s

200g blueberries

You'll Need

20cm/8″ Springform baking tin

Large bowl

Wire rack

 

3.6
(72)
photo
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