The creamy peach and yogurt cake is the perfect dessert to beautifully end a meal. It has an irresistible, velvety texture and rich flavor. The special feature of this recipe? You don’t need flour or baking powder: just a few simple ingredients to make a cake that’s unlike the usual, sure to win everyone over at the first bite.
Precisely because it contains no flour, it is also an ideal choice for those who are gluten intolerant, without giving up unique indulgence.
Enjoy the recipe, Giusi.
You might also like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 50 Minutes
- Cooking time: 40 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Creamy Peach and Yogurt Cake
For this recipe I used a neutral yogurt, but if you prefer a more fragrant touch you can choose a flavored yogurt (for example vanilla or peach).
If you decide to use Greek yogurt, remember to reduce the rice starch by about 1 1/4 tbsp (10 g), because Greek yogurt’s texture is naturally thicker. Finally, as a thickener you can replace rice starch with cornstarch (maizena) or potato starch without problems.
- 2 1/4 cups lactose-free yogurt (about 550 g (19 oz))
- 2 eggs
- 1/2 cup rice starch (or corn starch (about 70 g))
- 1/4 cup granulated sugar (about 50 g)
- 2 flat (donut) peaches
Steps for the Creamy Peach and Yogurt Cake
In a bowl, beat the eggs with the sugar together with the rice starch.
Add the yogurt and 1 peach cut into small pieces.
Pour the mixture into an 8–9 in (20–22 cm) pan lined with parchment paper.
Slice the other peach thinly and decorate the surface.
Bake at 356°F in a preheated conventional oven for 40 minutes.
Let the cake cool completely in the pan. I brushed the surface with peach jam.
The peach and yogurt cake is now ready to be enjoyed. I hope you liked this recipe—see you next time.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
Storage
The peach and yogurt cake keeps well for 2–3 days in the fridge inside an airtight container or covered with a cake dome.
