Peach, Raspberry and Almond Yoghurt Cake (with white chocolate because I can't resist)

Stage 3 of my last-minute dinner (check out the last 2 posts for the full story and recipes-*http://when-a-drama-queen-cooks.blogspot.com/2010/07/celeriac-orange-and-date-salad.html

*http://when-a-drama-queen-cooks.blogspot.com/2010/07/shallot-and-rosemary-onion-jam-tarte.html), has been a favourite of mine pretty much since I started my cooking obsession.

It basically combines everything I've ever loved on to eat on its own (raspberries = no-brainer favourite thing EVER, peaches, white chocolate, almonds, and yoghurt) and turns them into a delicious cake that everybody likes. I pull out this cake every time as the back-up, the crowd (and me)-pleaser, and even the 'look at me, I didn't make ANOTHER chocolate cake to go along with your 100' at bring-a-plate style events..

Not only that, but it stopped me and the people I work with from getting majorly yelled at one day, when our boss (nicknamed the Hurricane because of his erratically planned notions and, well... nature) was suffering from a lack of sugar and too many boxes of shoes that needed to be shifted. Just one slice of this delight, and he was back to the smiley, if still a little kooky ways. Trouble sorted.

To spell it out for you, this cake is magic.

It will do wonders no matter what the situation.

That is if you give it a chance..

Peach, Raspberry and Almond Yoghurt Cake (with white chocolate because I can't resist)

Ingredients-

150g of unsalted butter, softened and cut into cubes

100g of castor sugar

100g of brown sugar

2 teaspoons of vanilla extract

2 eggs

200g of plain yoghurt

100g of self-raising flour

150g of almond meal

3 small yellow peaches

150g of raspberries

200g of white chocolate drops (optional but oh so worth it)

50g of flaked almonds

Method-

Preheat oven to 180°C, and line or butter a 20cm cake tin (spring form tins work well for this recipe because yoghurt cakes are often fragile).

In a large bowl, beat together the butter, vanilla extract, and 2 sugars until light and creamy.

Add the eggs, one at a time, ensuring that each is well combined before adding the other.

With a scraper, or a metal spoon, add in the yoghurt, then the flour and almond meal folding gently until the mixture is uniform.

Add in 150g of the chocolate chips and fruit.

Pour the batter into the tin and sprinkle with the flaked almonds and remaining chocolate chips.

Bake for around 50 minutes (depending on oven) or until a skewer comes out clean when poked into the middle. You will probably need to cover the cake with foil during baking to stop the top from burning before the inside is cooked.

When the cake is done, leave to cool for at least 10 minutes before transferring, because, as I said, this cake is a delicate little flower :)

Dust with icing sugar, and top with fresh raspberries or slices of peach if you still have any hanging around.

Enjoy and watch the wizard-cake work its magic.