You don’t always need a special occasion to have cake! Especially when it’s light and essentially yoghurt and fruit, you could even consider it breakfast… It’s super easy to make with just a few ingredients. Serve it whenever you feel like brightening up your day!
For this recipe we’ve used the OmniBlend V – 1.5lt narrow base jug. This jug has the same functionality as the 2ltr jug model, and is perfect for this recipe: the narrow base makes it well suited to grind dry ingredients like oats and almonds and for pureeing like the peaches in this recipe.
For this recipe we used a thick full cream homemade yoghurt, which gives it the light and fresh flavour. If you haven’t tried making your own yoghurt, it’s worthwhile giving it a try. It’s much easier than you think with actual live probiotics for gut health, and no preservatives and other additives.
For the crust we used oats and almonds that are ground to flour and then sweetened with honey and dates. If you want to skip this step, and make this a 100% fridge cake, you could use Nuttikrust cookies as a quick fix ingredient. Simply add the biscuits to the jug, and use the pulse function of the blender until you’ve got cookie crumbles. Decant in a bowl, add some melted butter, and mix. Press into the spring form and place in the fridge.
The video shows the steps of making the tart, and below you find the detailed recipe steps.
140 grams Oats
80 grams Almonds
7 Medjool dates (dried & pitted), soaked in hot water
3 tbsp Coconut Oil
4 tbsp Honey
½ tsp Cloves
840 gr can Peach halves
3 tbsp Orange juice (optional)
600 gr Full Cream (or Double Cream) Yoghurt
5 tbsp Honey (or maple or other sweetener)
8 Sheets Gelatin (we used Sheridans)
Prepare a springform (20-24 cm) with baking paper and grease the sides. Preheat the oven at 180C.
Add oats and almonds to the jug and start blending on medium speed to grind into a flour. Add the remaining ingredient and blend until the ingredients come together like a dough. Use a silicon spatula to scoop the mixture from the jug into the springform, and distribute evenly. Bake for 15 minutes, and leave to cool after baking while you prepare the filling.
Cover the gelatin sheets in a bowl with cold water.
For the filling, blend the peaches. The orange juice adds some freshness, however you can blend without the juice too. Once the peaches are pureed, decant half of the puree into a small pot. Heat up and add 6 of the softened gelatin sheets, one at a time and stir to dissolve. Once dissolved, remove from the heat and stir in the honey. Once cooled down further, fold in the yoghurt. Pour over the cooled crust, and place in the fridge to set.
Now take the remainder of the peach puree repeat the process of warming up, adding the 2 remaining sheets of gelatin one at a time, and dissolving in the puree. this is the top layer for the tart. The yoghurt filling will still be runny, so carefully spoon the peach puree on top. Place in the fridge and leave to set for 6-8 hours, or overnight.
Once set, run a thin knife around the cake to loosen, and carefully open the springform. Lift the bottom through the sides to keep the yoghurt cream edges clear of crumbs.
Recipe adapted from Betty's Kitchen