Peach Raspberry Yogurt cake: I know, can you believe it!  Me suggesting a cake recipe.  Well, we're all human and this cake is sensational.  I've made it 3 times now and always get asked for the recipe.  The problem with most cakes is the sugar content, so we've swapped it for Xylitol – a natural sweetener.  It's very low GI, helps stabilise sugar cravings, keeps the gut flora healthy and the teeth and gums.  It still has calories, so don't go crazy, but less than sugar.  Here's the recipe: 150g softened unsalted butter, 150g Xylitol (or 100g Xylitol and 50g dark brown sugar – for those of you without sugar issues), 2 teaspoons vanilla extract (not essence), 2 eggs, 200g natural yoghurt, 75g LSA (this gives a good texture), 75g almond meal, 100g organic SR flour sifted (or gluten free flour), 3 small yellow peaches diced, 150 g raspberries (I used frozen – thawed), 50g flaked almonds.

Preheat oven to 175C, grease and line with baking paper a 23cm springform tin (mine is 20cm so the cake took 20 minutes longer). Beat butter, sugar and vanilla until light and fluffy, add eggs one at a time and beat well, mix in yoghurt until just combined then add LSA and almond meal. Gently fold in the fruit and pour batter into tin, sprinkle with almonds and bake for 30 minutes, cover with foil and bake another 20 or until skewer comes out clean. Cool cake in the tin and then serve slightly warm with yoghurt or whipped cream.  Everyone will want seconds!  Enjoy this long weekend.