Thursday, June 28, 2007

Almond Peach Yoghurt Cake

Inspired by my forum friend, Vi's fruit pastry recipe, I came up with something slightly different and something that I like very much. I have added a few more ingredients into the original recipe to include something that I like very much, ALMONDS.

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Here is the version of my modified recipe:

310 gm of plain four
1.5 tsp baking powder
150 gm of castor sugar
80 gm of brown sugar
100 gm of almond ground
150 gm butter
100 gm plain yoghurt
2 tsp vanilla essence
1 lemon zest
5 eggs
3 tbsp of milk
1 canned of peach in syrup, drained and cubed
Some almond slices or almond nibbed
2 tbsp of Limoncino (optional)


1. Beat butter and both sugars until creamy. Add in yoghurt and vanilla essence and mix well.
2. Add in eggs one at a time and beat well.
3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limoncion and milk and stir well.
4. Pour half of the mixture into a lined baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothen the top and sprinkle with almond nibs or sliver or slices generously.
5. Bake in a preheated oven at 180C for 50 minutes.
6. Test with a cake tester and when it comes out clean cake is cooked. Unmould cake and leave it to cool with the side with almonds on top.


Anonymous said...

This looks yummy.......
May I what is the size of your baking tin?


Hugbear said...

Hi BBerry,

My tray is 11 inch by 8 inch. said...

Hi LeeLee ..

I saw your fruit pastry at IK and come to find out more in your blog.. may I know how is the texture of your modified recipe?

Thanks so much for sharing, will try out soon too !! :D

God Bless,

Hugbear said...

Hi Kellie, the texture is soft and moist. I kept it to the next day to bring to my office. It is still soft and moist. The lemon liquer added made the cake smells very good. The almond nibs on top also added some crunch to the cake.

The Cooking Ninja said...

It looks so yummy, soft and delicious. :)

BoZo said...

Hi Lee Lee, thank you for the yummylicious cake that I've really enjoyed. It's superb!

Shan said...

hi..may i know where does the lemon zest come in? XD cant wait to try this recipe out!

Hugbear said...

Hi shan, the zest can be added in anytime before you add in the flour.

zaz said...

Hi there i love your page i tried this but its not very sweet the sugar other than that its gd.

Hugbear said...

Hi zaz, thank you. Increase the sugar if you prefer it sweeter. For my family, we normally cut down on the sugar for most of my bakes.

kium said...

I just made this cake yesterday. It was very very delicious. It tasted even better today. However,as this is quite a big cake, mine took one and a half hour to bake instead of 50 mins.
This recipe is a keeper. Nor wonder you like this cake. Thanks.


Tze Ee's Mum said...

Hi Hugbear,
Tried making this almond cake last week. Turned out to be quite moist & soft. However, was not able to really taste the ground almond in the cake. Should the ground almond be roasted first? The almond pieces on top of the cake was nicely roasted & added to the overall almond fav of the cake.


Anonymous said...

Hi Lee Lee,

Do we use raw or roasted (with/without salt)almonds for this recipe?


Mui Sim

Hugbear said...

The grind almond do not have to be toasted. The almond nibs or almond sliver or almond slices if going to be sprinkle on the top before baking together with the cake do not need to be toasted too. Usually the above types of almond if bought from shops come unsalted.

Anonymous said...

Hi Lee Lee,

I am sorry. I have more questions. Am I suppose to butter the pan?


Mui Sim

Hugbear said...

Mui Sim, no need to oil the pan, just need to line the base with baking paper.

Anonymous said...

Dear Hugbear

Where can i buy Lemoncino ? Do you think Phoon Huat sells it ?



Hugbear said...

Tibits1, Lemoncino is a lemon liquer. I bought it from the DutyFree shop at the airport. I don't think you can find it at Phoon Huat.

Anonymous said...

Can I replace it with Lemon Paste ?

Hugbear said...

If you don't have Lemoncino, just omit it, there is no need to replace with anything else.

Anonymous said...

Dear Hugbear,

I have just tried baking this cake. My cake turned up to be quite hard and - not soft. Could be insufficient of beating of the eggs?


Hugbear said...

HI KY, if you have mix the batter too much it will also cause the cake to be hard because the air inside the batter has been deflated. If you have overbaked it or too high temp will also caused it to be dry and hard.

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