For a stronger thyme flavour throughout the cake, poke all over with a skewer once baked and pour syrup into the holes to be soaked up. 

Serves 6-8 

Ingredients   

½ cup canola oil
¾ cup (150g) granulated sugar
1 tsp (5ml) vanilla essence
1 tsp (5ml) almond essence
2 large eggs
13 cups (250g) flour
½ Tbsp (7,5ml) baking powder
¼ tsp (1,25ml) salt
1 cup (250ml) double-cream yoghurt, at room temperature
1 can (410g) peach halves, drained and patted dry
3 Tbsp (45ml) brown sugar
1 tsp (5ml) ground cinnamon
¼ packet (30g) flaked almonds
Icing sugar, for dusting 

 For the thyme simple syrup: 

1 lemon, zested
½ cup (110g) castor sugar
½ cup (125ml) water
15 sprigs of thyme, washed 

Method  

1. Preheat the oven to 180°C. Grease sides and base of a 22cm round springform cake tin. Line base with baking paper.
2. In a large mixing bowl, whisk oil, sugar and vanilla and almond essence together for 1 minute.
3. Whisk through eggs, one at a time, beating for 2 minutes in total.
4. In a separate bowl, sift together flour, baking powder and salt.
5. Whisk yoghurt through egg mixture until combined.
6. Add flour mixture to egg mixture and fold through to incorporate, creating a smooth batter.
7. Spoon batter into the tin and smooth over.
8. Toss peaches, brown sugar and cinnamon together in a bowl.
9. Press peaches into cake batter, then sprinkle excess sugar mixture over cake.
10. Sprinkle almonds around the outside edge of cake in a ring.
11. Bake for 50-60 minutes, covering with foil after 30 minutes to prevent it from browning too much.
12. Meanwhile, place simple syrup ingredients in a pot over high heat and boil, stirring, until sugar has completely dissolved.
13. Leave to simmer and thicken for 10 minutes. Remove. (Reheat just before cake is done baking.)
14. Remove baked cake and liberally drizzle with hot syrup. Cool before dusting with icing sugar. Serve or store in a cake tin for up to two days.

Recipe & Styling: Sjaan Van der Ploeg 
Photography: Donna Lewis