Peach and pistachio cake pots

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

  • 45 mins cooking
  • Makes 12
  • Print


  • 4 small peaches (460g), halved
  • 1 cup (280g) Greek-style yoghurt
  • 2 medium apples (300g), grated coarsely
  • 2 eggs, beaten lightly
  • ¼ cup (60ml) milk
  • 2 tablespoons honey
  • 2 cups (240g) almond meal
  • 2 teaspoons baking powder
  • ⅓ cup (45g) roasted unsalted shelled pistachios, chopped coarsely
  • 1½ tablespoons honey, extra


  • 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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