Peachy

Christmas celebrations ended a month ago and here I am, still trying to finish posting about my one holiday extravaganza. It's a good thing I'm not the type to make new year resolutions or I imagine I'd still be trying to figure them all out come this time in February. Lemony peach cake, fortunately, will be a dead simple write up and, should you find yourself with four plump and juicy peaches, is just as easy to bake.
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My dad is not a sweets person. He tends to whinge and whine whenever I go about testing new cake and cookie recipes. I'll convince him to try a spoonful of whatever it is I'm making that day and he'll slowly nibble at it in silence as if it's something horribly repulsive like crunchy, hairy tarantula or fried monkey brain.
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The standard response is an uncertain:
"It's okay.." which means what? Is he being polite or does he maybe like it even just a little?
"Do you want some more?" I'll query every time, leaning forward with hope and anticipation.
"No.. It's okay" he'll say, which is my cue to slink dejectedly back upstairs to think up my next concoction.
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I'm not sure what it was about this cake that really did it for him, whether it was the richness from the almond meal or fruity simplicity, but he sat down after one bite and ate the whole slice, every crumb, even the black cherry jelly and homemade yoghurt that I'd dumped on the side.
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Lemony Peach Cake
inspired by Donna Hay

185 g unsalted butter, room temp
155 g castor sugar
8 g baking powder
3 g vanilla extract
4 g finely grated lemon zest
2 eggs
1 egg yolk
80 g almond meal
75 g plain flour, sifted
75 g yoghurt
4 peaches, sliced about 3mm thick

Cream butter and sugar in an electric mixer with paddle attachment until light.
Add baking powder, vanilla, lemon zest then eggs one at a time, beating well to incorporate after each addition.
Fold through almond meal, then flour and then yoghurt.
Pour into a greased 6 x 10 x 1.5" tin lined with non-stick baking paper.
Layer peach slices over the top.
Bake at 160ºC for 35 minutes or until golden.
Cool in tin for 10 minutes then turn out.
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