Monday, June 21, 2010

Peach and mango yogurt cake



Finally summer is here, and it's so hot and muggy I'm not sure I'm so happy about the season change. If there's something I love about summer is fresh produce. Cherries, peaches, watermelons, loquats, apricots... I can't get enough of them.

For my labmate's birthday I wanted to make a cake with seasonal fruit. I was thinking of something light and more coffee cakey than anything else, since we were gonna eat it during our weekly lab meeting. After searching the net looking for a yogurt-fruit cake, I found a couple recipes that sort of convinced me, but not really. So I put my brains at work and invented my own recipe.

Soy yogurt, check.  Mango, check. Peaches, check. All sweetened with some brown sugar and honey and topped with slivered almonds. Yum!


The recipe is crazy crazy easy and takes an hour baking included. Feel free to substitute the fruits or change the soy yogurt for regular one. You might need to add a tablespoon or two of flour because soy yogurt is more liquid than regular one.




Printable recipe

1 1/2 cups all purpose flour
1/2 cup soy yogurt
2 eggs
3 tablespoons soy milk
1/2 cup brown sugar
1 tablespoon honey
1 stick unsalted butter
1 medium mango, cubed
2 medium peaches, cubed
1/2 cup slivered almonds

Preheat your oven to 350 F

Peel and cube the peaches and mango and set aside. In a bowl, cream the butter with the sugar and honey. Add the eggs one at a time and mix until combined. Mix in the soy yogurt and the milk (I added the milk after adding the flour because my batter seemed too dense, you can try not adding it if the batter seems runny). Coat the fruits with a tablespoon of flour, this prevents them from sinking in the batter. Add the rest of the flour to the batter and then mix in the fruit.

Pour the batter in a greased and floured 9-inch round pan and top with the almonds. Bake for 35 min or until a toothpick inserted in the middle of the cake comes out clean.

9 comments:

Anh said...

This cake speakes of summer. It looks lovely

Carmen (Dulces bocados) said...

Tu i jo estem connectades, tinc a la nevera uns mangos que pensava triturar per fer unes postres que tinc pendent. La teva recepta queda anotada perquè uns els faré servir per aquest pastís tan bo.
M'encanten les fotos i el bonic que queden les ametlles amb pell, hauré de mirar a veure si les trobo, perquè aquí les filetejades no porten pell.
Que tinguis un bon dia maca.
Petonets

La cuina vermella said...

Oooh, quina tarta més preciosa, i amb aquestes ametlles filetejades amb la seva pell donen un contrast genial. Molts petons bonica.

Maria said...

Cacahuet, no em vull repetir, pero aquestes ametlles amb pell son la cirereta del pastis!!
Te un aspecte q telitaaa fina, i amb aquestes seasonal fruits, buahhh, sensacional!!
One more thing, I like people with more than one brain!!! XD

Neus said...

Noia, jo ja no sé a quina hora anar de visitar pels blogs, acabo de dinar però veig això i ja em fa venir salivera....
un petonet

steph said...

beautiful cake!

ajcabuang04 said...

This looks great!! Really summer-y and tropical! Love your Pictures!

Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/

glutoniana said...

No he menjat postre jo, no en queda? jajaaja.

oak dining table said...

What a very beautiful cake this is! I can't wait to try this one. Thanks a lot for sharing.

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