Peach & yoghurt slice

Preheat oven to 180°C. Line the base and 2 long sides of a 20 x 30cm slice pan with non-stick baking paper, allowing the sides to overhang.

Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Sift the flour, baking powder and cinnamon into a bowl. Fold the flour mixture, alternately with the yoghurt, into the egg mixture until combined. Stir in two-thirds of the peach.

Spoon the mixture into the prepared pan and smooth the surface. Arrange the remaining peach on top and press down slightly. Bake in oven for 25-30 minutes or until light golden and a skewer inserted into the centre of the cake comes out clean.

Set aside in pan for 5 minutes to cool then transfer to a wire rack to cool completely. Dust with icing sugar. Cut into pieces.