Peach and Yogurt Cake

Ingredients

150g butter

¾ cup caster sugar

2 tablespoons finely grated lemon rind

3 eggs (room temperature)

1 cup plain flour, sifted

1 teaspoon baking powder, sifted

¼ cup natural yogurt

3 peaches (can also use nectarines), sliced

Method

1. Pre-heat the oven to 160c.

2. Cream the butter, sugar and lemon rind until light and fluffy. Add in eggs, one at a time, beating well after each addition.

3. Add the flour, baking powder and yogurt and beat until just combined.

4. Line a cake tin with baking paper and pour the mixture into the tin. Top with the peach slices and bake for 1 hour or until cooked when tested with a skewer.

Pinkberry Frozen Yoghurt

From the list of 'why can't we get this in Australia?'... I present you Pinkberry.

Pinkberry is frozen yogurt chain specialising in low-fat, soft served style yogurt with distinctive flavours and fresh toppings resulting in a 'perfect marriage of extraordinary taste palates....'. I'll just let some of the flavours speak for themselves.....

Pomegranate

Coconut

A few of the toppings include (depending on season): blackberry, pineapple, kiwi, cookies and cream, Italian caramel and cherry.

There's also fruit parfait

I'll have a pomegranate yogurt with cherries and dark chocolate chips please!