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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.