Peach and pistachio cake pots

Put this season's stone fruit to use with these adorable peach cake pots.



1.Preheat oven to 180°C/350°F. Cut 12 x 12cm (4-inch) squares from baking paper; line 12 x ⅓ cup (80ml) ovenproof pots with paper squares (see notes).
2.Thinly slice 3 of the peaches. Coarsely chop remaining peach; blend or process to a coarse puree. Fold peach puree through yoghurt in a small bowl. Cover; refrigerate until required.
3.Place apple, egg, milk, honey, almond meal and baking powder in a large bowl; mix until just combined. Spoon mixture into pots; push peach slices 2cm (¾ inch) into the top of the batter.
4.Bake cakes for 30 minutes or until a skewer inserted in the centre comes out clean.
5.Before serving, top cakes with pistachios; drizzle with extra honey. Serve warm or at room temperature with peach yoghurt.

This recipe is best made on the day of serving.


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