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Recipe

Peach, raspberry and yoghurt slice

Feb 28, 2012 1:00pm
  • 25 mins preparation
  • 35 mins cooking
  • Serves 20
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Ingredients

Peach, raspberry and yoghurt slice
  • 200 gram softened butter
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 1 1/3 cup plain flour
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 200 gram greek yoghurt
  • 2 fresh peaches, halved, stoned, thinly sliced
  • 1 cup frozen raspberries
  • icing sugar, to dust

Method

Peach, raspberry and yoghurt slice
  • 1
    Preheat oven to moderate, 180°C. Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy. Add eggs, one at a time, beating well after each addition.
  • 3
    Sift flour, baking powder and cinnamon onto sheet of baking paper. Fold flour mixture into creamed mixture alternately with yoghurt, until just combined. Stir in half peach slices and raspberries.
  • 4
    Spoon the mixture into the pan and smooth the surface. Arrange remaining peach slices and raspberries on top, pressing down slightly. Bake for 35-40 minutes, or until light golden and a skewer inserted into the centre comes out clean.
  • 5
    Cool for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar and cut into squares to serve.

Notes

If fresh peaches are unavailable, use plums, nectarines or 4 drained and chopped canned peach halves.

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