Ingredients
For the cake:
- 200 g gluten free self raising flour
- 240 g dairy free natural yoghurt
- 200 g caster sugar
- 3 eggs
- 120 ml vegetable oil
- 75 g fresh peaches diced
- 75 g fresh raspberries
Instructions
- Preheat the oven to 180 oC
- Whisk together the dairy free yoghurt, caster sugar, eggs and vegetable oil
- Stir in the gluten free flour, peaches and raspberries
- Spoon into a greased and lined 8" square tin
- Bake for 55 minutes
- Remove from the tin and allow to cool completely
- I dusted mine with some icing sugar before serving
