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

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print


  • 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 cup ground almonds
  • 2 teaspoon baking powder
  • 1/3 cup pistachios, coarsely chopped


  • 1
    Preheat oven to 180°C (160°C fanbake). Cut 12 x 12cm squares of baking paper and line 12 x 1/3-cup (80ml) ovenproof pots with paper squares (see recipe tip).
  • 2
    Thinly slice three of the peaches and set aside. Coarsely chop remaining peach and blend or process to a coarse purée. Fold peach purée through yoghurt in a small bowl; cover and refrigerate until required.
  • 3
    Place apple, egg, milk, 2 Tbsp of the honey, ground almonds and baking powder in a large bowl and mix until just combined. Spoon mixture into pots and push peach slices 2cm into the top of the batter.
  • 4
    Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
  • 5
    Top cakes with pistachios and drizzle with remaining honey. Serve warm with peach yoghurt.


  • We used peat seedling pots available from hardware stores and garden nurseries. You can also cook the cakes in a 12-hole (1/3 -cup/80ml) muffin pan lined with baking paper squares. - This recipe is best made on the day of serving.

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