Recipe: Perfect Peach Melba Cake

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Before you jump to Peach Melba Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is now a good deal more popular than before and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. In all likelihood, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. It is possible, however, to make some simple changes that can start to make a difference to our day-to-day eating habits.

Initially, you should be extremely careful when you are shopping for food that you don't automatically put things in your shopping cart that you no longer wish to eat. For example, did you ever think to check how much sugar and salt are in your favorite cereal? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy eating regimen.

Therefore, it should be fairly obvious that it's easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let's go back to peach melba cake recipe. To make peach melba cake you only need 7 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Peach Melba Cake:

1. Take 200 g of gluten free self raising flour.
2. Take 240 g of dairy free natural yoghurt.
3. Prepare 200 g of caster sugar.
4. Get 3 of eggs.
5. Provide 120 ml of vegetable oil.
6. Provide 75 g of fresh peaches diced.
7. Take 75 g of fresh raspberries.

Instructions to make Peach Melba Cake:

1. Preheat the oven to 180 oC.
2. Whisk together the dairy free yoghurt, caster sugar, eggs and vegetable oil Stir in the gluten free flour, peaches and raspberries.
3. Spoon into a greased and lined 8" square tin Bake for 55 minutes.
4. Remove from the tin and allow to cool completely I dusted mine with some icing sugar before serving.

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