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Roast peach & pecan cake
Roast peach & pecan cake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Ingredients:
  • Melted butter or margarine, for greasing
  • 500g peaches
  • 40.00 gm caster sugar
  • 150g cream cheese, softened (see microwave tip)
  • 50g butter, softened (see microwave tip)
  • 220g (1 cup) caster sugar, extra
  • 4.40 gm vanilla essence
  • 2 medium eggs
  • 40.00 ml natural yoghurt
  • 2.50 gm ground cinnamon
  • 225g (1/2 cups) self- raising flour, sifted
  • 150g (1 1/4 cups) roughly chopped pecan nuts Icing sugar, to serve Extra peaches, chopped, to serve
Instructions:
  • Preheat your oven to 180°C, then lightly grease a 23cm round cake pan with melted butter or margarine.
  • Halve the peaches, remove the pits and quarter the flesh. Place on a lined baking tray, sprinkle with caster sugar, and bake in a preheated oven for 20 minutes until softened and lightly browned. Let them cool, peel off the skins, and chop the flesh into 1 cm pieces. Set aside.
  • In a medium mixing bowl, combine cream cheese and butter. Mix in caster sugar and vanilla with electric beaters until light and creamy. Add eggs, yoghurt, cinnamon, and flour, and beat until smooth. Gently fold in peaches and pecan nuts with a large metal spoon until combined.
  • Transfer the mixture into the greased cake pan and bake for 45 minutes in the preheated oven until a skewer inserted in the center comes out clean. Let it cool for 10 minutes before flipping onto a wire rack. Enjoy warm or at room temperature, sprinkled with icing sugar and served with extra chopped peaches.

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