Peach, honey and yoghurt cake pots with pistachio
Put this season's stone fruit to delicious use with this peach cake recipe. Spiked with honey and yoghurt, then topped with pistachios, these little cake pots are the perfect gluten-free bake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 small peaches, halved
- 1 cup natural Greek yoghurt
- 2 medium apples, coarsely grated
- 2 free-range eggs, lightly beaten
- 1/4 cup milk
- 3 1/2 tablespoon honey
- 2 cups ground almonds
- 2 teaspoons baking powder
- 1/3 cup pistachios, coarsely chopped
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