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    Peach and Almond Yogurt Cakes

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    Peach and Almond Yogurt Cakes

    Home-grown fruit is a bit thin on the ground in May, although there are some excellent Mexican peaches available that work brilliantly in these little almondy cakes. You could use apples, too.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Makes: 12


    • 125g unsalted butter, softened plus extra for greasing
    • 200g golden caster sugar
    • 2 eggs, beaten
    • 1 tsp vanilla essence
    • 200g self-raising flour
    • 50g ground almonds
    • 200ml Greek yogurt
    • 2 peaches, halved, stoned and sliced
    • 3 tbsp peach jam


    1. Preheat the oven to 180°C, gas mark 4. Cream the butter with the sugar and beat in the eggs, vanilla, flour, ground almonds and a pinch of salt. Fold in the Greek yogurt. Grease a 12-hole muffin tin or line with muffin cases. Spoon into the cases or holes so that they are two-thirds full, then place a couple of peach slices onto each one, lightly pressing them into the mixture. Bake for 20-25 minutes until lightly golden and firm to the touch. While still warm, spread some peach jam over the peaches to glaze. If not using muffin cases, loosen cakes with a knife to remove.

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