3/4 cup caster sugar
1 teaspoon of vanilla paste or seeds of 1 vanilla bean
1/4 cup of olive oil
2 tablespoons unsweetened Greek yogurt
1-2/3 cup of 00 flour, sifted
1 and 1-1/2 tablespoon of baking powder
Zest and juice of 1 lemon
1 cup of blueberries
2 peaches thinly sliced
Preheat your oven to 170 C (340F).
Mix eggs and sugar until fluffy, add oil, yogurt, vanilla, lemon zest and juice, flour, 2/3 of the blueberries and mix well.
Pour mixture into a regular loaf tin lined with baking paper, top with remaining berries and peach slices and bake for 35-40 minutes until golden and a skewer inserted into the middle comes out clean.
This is wonderful slightly warm or at room temperature, but don’t cut it when it’s still hot for a better flavour and texture. Always cool cakes on a wire rack
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