This cake is deliciously moist and lovely served slightly warm as a dessert. You don’t have to use white peaches of course, yellow peaches or nectarines work just as well. I have tested this recipe with fresh and frozen raspberries, both work just as well.


210g Plain flour
1 teaspoon Baking powder
1/2 teaspoon Bicarbonate of soda
55g Butter, softened
200g Caster Sugar
2 Large Eggs, beaten
1/2 teaspoon Vanilla bean paste
120g Tims Dairy Greek-style Bio Live yogurt
2 White Peaches, slightly firm & not too ripe, sliced into wedges
90g Raspberries


Use a 23cm springform tin. Preheat oven to 180°C/160°C Fan. Grease the side and the bottom of the tin with butter and line the bottom of the tin with parchment paper.

Sift the flour, baking powder, baking soda, together into a medium bowl. In a separate
bowl, beat the butter and sugar in a free standing mixer for 3-4 minutes until it pale,
(it won’t cream as such but will resemble a sandy like texture) now add the egg a little
at a time, stopping occasionally to scrape down the side of the bowl, take your time
with this stage as adding the egg slowly and beating in between will make your cake
lovely and light. Once it’s really light and fluffy add the vanilla and Greek yogurt and
beating briefly until the yoghurt is incorporated into the batter. Mix in a third of the
flour mix until combined, then follow with the remaining, be careful not to over mix.

Transfer the cake batter to the springform tin. Top with sliced peaches, and scatter
the raspberries evenly on top in the spaces between the peach slices. Bake until the cake turns golden, and the tester comes out clean in the centre, about 40-45 minutes, depending on your oven. When the cake is done, let it cool (still in the baking tin) on a wire rack.

After the cake has cooled for approximately an hour release from the tin. Dust lightly
with icing sugar and serve with your favourite Greek style yogurt.


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