250g softened butter
225g castor sugar
zest of 1 large orange
5g baking powder
Pinenuts for decoration
Beat butter and sugar together until pale and creamy.
Add one egg at a time, beating well after each egg has been added.
Add the orange zest, flour and baking powder. Combine with the butter/egg mixture.
Spread half of the cake batter into small cake tins and then pipe Barker’s Professional Peach & Passionfruit Patisserie Filling on top. (Do not over fill).
Cover the peach filling with the remainder of the cake batter.
Scatter the top of the cake batter with the pinenuts (approximately 5g per cake).
Bake at 180°C for approximately 25 to 30 minutes or until golden brown in colour.
Leave to cool and then dust with icing sugar.
Serve with plain Greek yoghurt.