Coconut and yoghurt cake recipe with fresh peach compote and whipped cream
Updated , first published
Here's a preview of summer you can gobble up; peaches 'n' cream in cake form! The yoghurt adds a gorgeous edge to this delectable sweet treat.
Ingredients
200g butter, chopped, softened
2 tsp finely grated lemon zest
¾ cup castor sugar
3 large eggs
4 ½ tbsp fine semolina
½ cup ground almonds
¾ cup desiccated coconut
1 ½ cups self-raising flour, sifted
¾ cup plain yoghurt
3 tbsp orange juice
3 tbsp lemon juice
Whipped thickened cream, to serve
For the syrup
¾ cup castor sugar
3 tbsp lemon juice
3 tbsp orange juice
1 cinnamon stick
For the compote
1 cup fruity white wine
2 tbsp caster sugar
1 tbsp orange zest
1 tbsp orange juice
4 white nectarines (or summer stone fruit of your choice)
Method
Step 1
For the syrup, combine all ingredients in pan, stir over medium-low heat until sugar is dissolved. Simmer uncovered, stirring occasionally, for six-eight minutes or until reduced to about one cup and slightly syrupy. Remove from heat, discard cinnamon stick.
Step 2
Lightly grease a 22cm round cake pan. Line base and sides with baking paper to extend approximately 2cm above the side.
Step 3
Beat butter, lemon zest and sugar until light and fl uff y. Add eggs, one at a time, beating well between additions.
Step 4
Gently stir in semolina, ground almonds, coconut and flour, then the yoghurt and both fruit juices, until just combined. Do not overmix. Spoon mixture into pan.
Step 5
Bake at 180°C for about an hour, or until cake is cooked when tested with a skewer. Cover hot cake with foil, let stand 10 minutes.
Step 6
Gently insert a skewer into cake several times over the entire surface. Return syrup to heat, bring to a boil, then immediately and very slowly, pour hot syrup over the hot cake while it is still in pan. Let stand for an hour before turning onto a wire rack to cool.
Step 7
For the compote, pour wine, sugar and zest and juice into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 10-15 minutes.
Step 8
Cut nectarines in half, remove stone and cut each half in quarters. Pour hot syrup over nectarines, set aside to cool.
Step 9
Cut cake and serve with fresh compote and whipped cream.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.Connect via email.
