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Prep: 10 MINS
Cook: 1HR 20 MINS
Serves: 8

Donal Skehan’s Peach & Blueberry Pound Cake

This is summer served in cake form! By using Greek yoghurt and warm-weather fruits in the mixture, this cake is wonderfully moist and perfect served with a dollop of the leftover yoghurt or scoop of vanilla ice cream.


255g butter, softened, plus extra for greasing the pot

340g caster sugar

2 large eggs

200ml milk

150ml full fat Greek yoghurt

370g plain flour

1 tsp baking powder

1 tsp vanilla extract

3 ripe peaches, de-stoned and sliced into small chunks

200g blueberries

Suitable for: CleverChef

The Method

Beat together the butter and sugar in a large bowl until the mixture is light and pale. Add the eggs one at a time, beating them until combined with the mixture.

Gently sift in the flour and baking powder through a sieve, and fold into the mixture until you have a smooth cake batter.

Mix the milk and Greek yoghurt together in a separate bowl or jug, before folding this through the batter along with half of the peaches and blueberries.

Grease the CleverChef generously with softened butter and arrange the remaining fruit in the bottom of the tin.

Pour the mixture into the pot. Select the BAKE function, increase the temperature to 160 and set the time to 1hr20.

After the timer has finished, check whether the cake is cooked by inserting a skewer. If it comes out clean it is ready, if not, restart at 160 for 10 minute intervals until fully cooked.

Transfer the cake to a wire rack to cool completely before serving.

Dust with icing sugar for a final flourish!

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