This is a beautiful recipe that makes use of your favourite summer fruits. Think raspberries, plums, nectarines and apricots. In this specific recipe I have used Indonesian basil because it is local but you can also experiment with Australian basil, rosemary, thyme or sage.
What I love about the peach basil and yoghurt cake is that it is light and moist, and the flavour of the basil is not too overpowering but present enough. This is the perfect tea cake to enjoy on summer afternoons with your favourite drink. Enjoy!
Peach Basil Yoghurt Cake
Makes 8 – 12 slices
Oil for greasing cake tin
100 gms of caster sugar
90 mls of coconut oil
300gms of sifted plain flour
3 teaspoons of baking powder
¼ cup of chopped of fresh local basil
3 peaches or the equivalent of your favourite summer fruit, peeled and sliced
250gms of unsweetened yoghurt
2 eggs
Preheat your oven to 180°
Whisk the yoghurt, eggs, sugar and oil in a medium sized bowl
Stir in the flour, baking powder and basil
Now add the peaches or fruit of your choice, stirring through
Cook for 50 minutes or until a skewer inserted in the centre of the cake comes out clean
