PEACH BASIL YOGHURT CAKE Mixture basil and peaches

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


 PEACH BASIL YOGHURT CAKE Peach and basil close up




PEACH BASIL YOGHURT CAKE mixture with basil


PEACH BASIL YOGHURT CAKE Mixture half with half peach and basil


PEACH BASIL YOGHURT CAKE peach bowl with hands