Peach and Yoghurt Slice

Apricots, Raspberries and Peaches seem to be coming out my ears lately!  I can't resist picking up a punnet on my way home from work, they are with us for such a short period each year.  I have a feeling the Apricot Slice from last weekend will be the first in a long series to appear on this blog in the coming weeks.

For dinner tonight we had Giancarlo's Mushrooms followed by this very yummy Peach Slice.  I made a few changes to the original recipe which can be found at the Taste Website, my changes included replacing regular eggs with duck eggs (can you tell the Farm Shop was back at work today!) and I omitted the cinnamon, opting instead to keep a peach and vanilla flavour throughout.  With a scoop of ice cream on top and a state of bliss is achieved in one mouthful!

Peach and Yoghurt Slice
200g unsalted butter, at room temperature
215g vanilla caster sugar
1 tsp vanilla extract
3 duck eggs, at room temperature
225g plain flour
2 tsp baking powder
250ml Greek-style natural yoghurt (I used 0%)
2 (about 250g) peaches, halved, stones removed, thinly sliced
Icing sugar, to dust

Preheat oven to 180°C. Line the base and 2 long sides of a 20 x 30cm slice pan with non-stick baking paper, allowing the sides to overhang.
 
Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
 
Sift the flour, baking powder and cinnamon into a bowl. Fold the flour mixture, alternately with the yoghurt, into the egg mixture until combined. Stir in two-thirds of the peach.
 

 
Spoon the mixture into the prepared pan and smooth the surface. Arrange the remaining peach on top and press down slightly. Bake in oven for 25-30 minutes or until light golden and a skewer inserted into the centre of the cake comes out clean.
 
Set aside in pan for 5 minutes to cool then transfer to a wire rack to cool completely. Dust with icing sugar. Cut into pieces.
 

Cuts into 16 slices
Adapted from Taste Website