200g butter, softened
1 cup Chelsea White Sugar
3 eggs
150g yoghurt (apricot or peach flavours are great or just plain)
3 cups finely chopped but unpeeled fresh white peaches or nectarines
1/2 cup chopped nuts (optional)
Grated rind and juice of 1 lemon
2 cups flour
3 tsp baking powder
1 tsp ground cinnamon

Preheat oven to 180ºC. Spray a 20cm round cake tin with with non-stick baking spray and line the base with non-stick baking paper.

Mix the butter and Chelsea White Sugar in a food processor or large bowl until creamy. Add the eggs and mix well. Mix in the yoghurt, fruit, nuts, lemon rind and juice, flour, baking powder and cinnamon. Don’t overmix - just stir until loosely combined. Pour into the prepared tin and bake for 55-60 minutes. Cool on a wire rack. Dust with icing sugar and serve with ice cream or softly whipped cream.