Peach Blueberry Cake Sponge (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 125 g unsalted butter
02 - 200 g caster sugar
03 - 1 tsp vanilla extract
04 - 3 medium eggs
05 - 200 g self-raising flour
06 - 125 ml natural yoghurt
07 - 2-3 sliced peaches
08 - 150 g blueberries
09 - 1-2 tbsp granulated sugar

# Instructions:

01 - Preheat the oven to 180ºC/160ºC fan and line a deep 8-inch cake tin on the bottom.
02 - Beat the butter and sugar together, add the eggs and vanilla, and mix.
03 - Add the flour and yoghurt, mixing thoroughly to form a smooth batter.
04 - Pour the cake mixture into the prepared tin. Decorate the top with sliced peaches and blueberries, then sprinkle over the granulated sugar.
05 - Bake for 45-50 minutes, checking that the cake is cooked through with a skewer.
06 - Remove the cake from the tin after cooling for 30 minutes. Serve warm with custard or fully cooled paired with ice cream or cream.

# Notes:

01 - The cake can last for 3-4+ days at room temperature on cooler days or in the fridge during hot weather.
02 - This cake can be frozen for up to 3 months.
03 - Fresh, frozen, or tinned peaches and blueberries can all be used.

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