Peach yoghurt pot cake
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10 (1 large slice each) - 20 people (1 large slice halved)
  • 2 cartons of peach yoghurt (of a 125g yoghurt pot, use the carton to measure)
  • 2 cartons of granulated sugar
  • 2 cartons of sunflower oil
  • 6 cartons of self-raising flour
  • 1 /2 a carton of whole milk
  • 6 eggs
  • 2 teaspoons of baking powder
  • 1 teaspoon of vanilla extract
  • 8 slices of tinned peaches (or more if you wish)

Preheat oven to 180C. Butter and flour (or grease and line) a 20cm by 20cm square tin. Or halve amounts and prepare a 2lb loaf tin. Simply whisk all ingredients together and pour in tin. Top with sliced tinned peaches - they sink into the cake. Bake for 50-60 minutes. I under baked mine and it was a tiny bit underdone in the middle, so do test with a skewer - when it comes out clean it's done. Eat with large mug of tea... and some strawberries are nice alongside.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.