This is a simple but lovely vanilla yoghurty batter that can be made as a slab cake or round cake. Use whatever fruit you have available - even drained tinned fruit will work.


2 c flour (I used spelt)

2 tsp baking powder

1/2 tsp salt

1 c plain yoghurt

1/2 c milk of choice

110g butter, at room temperature

1 c sugar

2 tsp vanilla extract

2 tbsp vegetable oil

2 eggs, at room temperature

about 500g fruit chopped into small pieces (I used 2 nectarines and 2 peaches, you can use apricots, plums, halved strawb...


Continue reading ...