Summer fruit yoghurt sheet cake

This fruity summery cake is one I made with random fruit I had on hand. The addition of tangy yoghurt adds a lovely note to accompany the juicy summer fruit.

Serves 10


700g stone fruit, halved and quartered, stones removed

175g raw cane or caster sugar, plus extra to finish cake

175g butter, room temperature

2 lemons, zest finely grated

2 free-range eggs

175g thick greek yoghurt

175g plain flour

2 tsp baking powder

75g fine polenta or semolina


Preheat the oven to 180degC.

Line the inside of a 20cm square/rectangle tin with baking paper, lightly grease the inside.

In a bowl add the butter, sugar and lemon zest and beat together well for a few minutes until light and creamy in texture.

Beat in the yoghurt until well combined.

Sift in the flour and baking powder and add the polenta or semolina and fold through.

Spread the mixture evenly over the prepared tin.

Scatter of all the fruit so the top is completely covered. Sprinkle over 2 Tbsp sugar.

Bake for 25-30 minutes or until a skewer comes out clean.

Best enjoyed with a generous spoonful of yoghurt.

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