Using Greek yoghurt with a relatively small amount of butter has made for something that is so pleasingly smooth and moist, not to mention lower in fat.
This combination of fruit is a tried and tasted winner for me. It’s very reminiscent of a traybake, which also includes lavender, that went down so well earlier in the year.
Butter, sugar and eggs are beaten together. A little vanilla extract, together with Greek yoghurt is added. Dry ingredients (flour, baking powder and bicarb) are then introduced and combined.
Into a cake tin it all goes, sliced nectarines and blueberries are arranged on top, and then it’s 45 minutes at 160 fan.
A simple peach of a cake (or should I say nectarine?)
Broad Street Baker 