Peach and pistachio cake pots

Prep 0 h : 30 m
Cook 0 h : 30 m


  • 4 small peaches (460g), halved

    280g greek-style yogurt

    300g apples, coarsely grated

    2 eggs, lightly beaten

    60ml milk

    2 tbsp honey

    240g almond meal

    2 tsp baking powder

    45g pistachios, coarsely chopped

    1½ tbsp honey, extra


  • Preheat oven to 180°C. Cut 12 squares (12cm each) from a sheet of baking paper; line 12-hole (80ml each) ovenproof muffin pan with paper squares.

    Thinly slice three of the peaches.

    Coarsely chop remaining peach; blend or process to a coarse puree.

    Fold peach puree through yogurt in a small bowl; cover and refrigerate until required.

    Place apple, egg, milk, honey, ground almonds and baking powder in a large bowl; mix until just combined.

    Spoon mixture into muffin holes; push peach slices 2cm into the top of the batter.

    Bake for 30 mins or until a skewer inserted in the centre comes out clean.

    Top cakes with pistachios; drizzle with extra honey.

    Serve warm or at room temperature with peach yogurt.