Peach Melba Yogurt Cake


Even though I no longer help out at the baby and toddler playgroup that I use to attend with Jenson, until he started school, I still bake cakes for it twice a week. However, recently I feel I have got into a bit of a cake rut with the bakes I make for them.
It has tended to be banana inspired cakes, owing to always having over ripe bananas in my fruit bowl, chocolate cupcakes or Victoria sponges. There is nothing wrong with these cakes, but I was feeling that the parents who go to playgroup might like a change! Therefore, when I was asked if I would like to sample the new Rachel’s Organic flavoured yogurts, I immediately thought it would provide me with some new cake inspiration.

I chose the 0% fat greek style peach and passionfruit Rachel’s yogurt.


I also bought some tinned peaches and fresh raspberries, and decided to make a peach melba inspired bake with some added ground and flaked almonds to complement the fruit. 


I added a couple spoonfuls of the yogurt to my cake batter, which made a moist and light sponge, and the combination of flavours was delicious.

I also thought it looked quite pretty, well for me anyway!


If you fancy giving this cake a go yourself then here is the recipe:


Peach Melba Yogurt Cake
Prep time
Cook time
Total time
Recipe type: cake
Cuisine: dessert
Serves: 12
  • 115g unsalted butter
  • 115g caster sugar
  • 115g self raising flour
  • 40g ground almonds
  • pinch of baking powder
  • 2 eggs
  • 2 tbsp yogurt
  • 175g tinned peach slices (drained)
  • flaked almonds - enough to scatter across the top of the cake
  • raspberries - enough to decorate the top of your cake with (approx 13)
  1. pre heat the oven to 180oC / 160oC (fan)
  2. grease a loose bottomed 9 inch cake tin well
  3. cream the butter and sugar together until pale and soft
  4. add the eggs and beat well for a few minutes
  5. add the flour, ground almonds and baking powder and carefully fold into the mixture and then mix in the yogurt
  6. pour the batter into your prepared cake tin
  7. decorate the top of the cake with the peach slices and raspberries
  8. scatter the flaked almonds across the top
  9. cook in the oven for about 40 minutes until cooked right through
  10. allow to cool before carefully moving from the tin


This turned out to be a great cake and one that I will be making again for sure. Of course, you could easily substitute the fruit and yogurt flavour for different ones – I think a lemon and blueberry version could be very delicious.

I was sent vouchers to compensate me for the yogurt used in this recipe.


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5 comments / Add your comment below

  1. This looks really delicious, love the idea of a blueberry and lemon version as well!

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