A moist loaf cake dotted with strawberries and peaches – the perfect way to get the taste of summer. And the produce doesn’t even have to be in season! Juicy canned peaches and a handful of frozen strawberries are totally acceptable and accessible. So there’s no excuse.
The addition of some wholemeal flour makes this a pretty good breakfast option. Wholemeal flour keeps you going for longer, and the yogurt gives you a good dose of protein - especially if you’ve made it yourself. We bought an EasyYo maker about a year ago, and haven’t bought any packet yogurt since. For $2.50 you get a litre of delicious, creamy low-fat greek that you can pop in the maker today, and it’ll be ready for consumption tomorrow. In terms of kitchen gadgetry, I cannot recommend them enough.
Even if you think you don’t eat much yogurt, you’ll find yourself subbing it in, I promise you. It makes fantastic sauces, and you can nearly always use it as a substitute for sour cream, or use it instead of copious amounts of butter in your baking.
Honestly, you wont regret it.
So this half of the semester is over – and I’m officially on break. Though I still have uni work to do, as well as a bunch of commissions and two jobs (at present, though not for much longer!) We’re planning to go down to our holiday home at Lake Taupo for a week or so, and the lack of internet there will force me to get a lot of that designey work done. Still, break is break and I can sleep in and leave my hair down and not scuff my boots on the long work into the city.
And I can sit at home and eat strawberry and peach loaf. Mhmmm.
Peach and Strawberry Loaf - Makes 1 loaf
Prep time: 10 mins Cook time: 60-70mins
- 100g butter, softened
- 2/3 cup sugar
- 100g low fat greek yogurt
- 2 eggs
- 1 tsp vanilla essence
- 1 cup flour
- 1 cup wholemeal flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1/2 tsp cream of tartar
- 1 1/2 cup frozen strawberries
- 1 can sliced peaches, drained and diced
Preheat the oven to 180c, and line a large loaf tin with non-stick baking paper.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar for about three minuets or until light and fluffy. Add the eggs one at a time, beating after each addition until the mixture billows out in a lovely mousey consistency.
Add in the vanilla, and remove the bowl from the mixer.
In a sperate bowl, sift together the flours, baking soda, baking powder and salt. Add half of this dry mixture to the creamed mix, folding it in to just combine. Add half of the buttermilk and yogurt, and repeat. You want to be really gentle with this, so that your baking soda and buttermilk don’t get all excited before you get them in the oven.
Finally, fold in the strawberries and peaches.
Pop in the prepared tin, and smooth the surface.
Bake in the oven for 60-70 mins, or until there’s a crack along the top, the loaf springs back lightly when touched and a skewer comes out completely clean.
Allow to cool in the tin, then remove to an airtight container.