Name: Peach, raspberry and yoghurt slice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 20
Ingredients: 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

Ingredients

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

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.