I have to say that this Thermomix Peach Cake is one of my absolute favourites. Not only does it taste great (especially with a cup of tea at 3pm), it’s also ridiculously easy to make.
Yep, you simply add all of the ingredients into your Thermomix bowl and mix together for 30 seconds (scraping the sides after 20 seconds). Then it’s just a matter of pouring the cake batter into the tin and arranging the peaches on top.
Honestly, this cake will take you less than 5 minutes to prepare – which is really my kind of thing when it comes to cakes!!
You might notice that this cake doesn’t have any icing or frosting. Well, that’s because it just doesn’t need it. The beautiful flavours from the yoghurt and peaches are more than enough. What is really delicious though, is a big scoop of vanilla or natural yoghurt on top. OMG that is SO good!
Enjoy xx
Ingredients
- 165 g caster sugar
- 1 lemon zest , grated
- 2 tbsp lemon juice
- 2 eggs
- 180 g vanilla yoghurt
- 130 g vegetable oil
- 1 tsp vanilla extract
- 275 g plain flour
- 1½ tsp baking powder
- 1 tsp bi-carb soda
- 1 X 820g tin sliced peaches , drained
Instructions
- Preheat oven to 170 degrees celsius (fan-forced).
- Grease and line a 20cm cake tin with baking paper.
- Place all ingredients (except for the peaches) into the TM bowl.
- Mix together on Speed 5 for 20 seconds.
- Scrape down the sides of the bowl and mix for a further 10 seconds.
- Pour the cake batter into the prepared tin.
- Arrange the peach slices on top.
- Bake in the oven for approximately 45 minutes or until a skewer inserted into the middle comes out clean.
- If your cake needs extra cooking time, but the top is already golden, simply add a sheet of foil over the top and continue to bake in the oven.
Comments 13
How can something so simple be oh-so gorgeous! This cake reminds me of sunshine and I can’t wait to try 🙂
Hi There 🙂 I was just wondering if I could use fresh peaches? If so, would it be the same amount? Thanks!
Author
Absolutely you can! And yes – the same amount. You might find that they are a little drier though (but still yummy!!).
Hi, I was wondering if you can leave out the yoghurt. I’m dairy free..
Thanks
Author
Hmm I would think that you’d need to use a substitution to keep the moisture of the cake!
Hey what icing would you recommend for this cake? Can’t wait to try this sounds amazing.
Author
Hi Janet, you can just dust over a little icing sugar – or otherwise a cream cheese frosting would be amazing!!!
I made this on the weekend – super easy and had a lovely flavour. My only problem was that I swapped out the flour for gluten free flour. It just didn’t seem to want to cook so after an hour and a half of cooking the exterior became a little dry and the centre was still a bit uncooked. I don’t normally cook gluten free it was just to cater for someone – are there any tips on how you can substitute the flours …maybe for GF flour it should be cooked longer but on a lower heat or maybe a different type of flour, eg rice flour? I’m going to make it again this weekend (non-GF) but would love to know the GF options for future as it’s a lovely cake. Many thanks
Author
Hi Letitia, unfortunately gluten-free cooking is not my speciality either!!!! xx
Hi, is 820g of peaches correct?Also do you just layer the peaches on top of the batter or should it be layered between the batter? Many thanks!
Author
Hi Chris, you can buy 820g cans of tinned peaches. No need to layer the peaches as they’ll sink through the mixture!
Hi. 170 degrees Celsius? Thanks.
Author
Hi Lindy, yes 170 degrees celsius (fan-forced). I’ve just updated the recipe card xx