Lemon Yoghurt Cake with Peach and Blueberry Salad

There's something weird about baking with yoghurt but it surprisingly works well. This recipe is from Neil Perry's Good Food Cookbook, a regularly used book in our household. Neil serves it with a peach and blueberry salad and whipped cream - amazingly delicious. We tend to serve it with any kind of fruit we have hanging around the house. For photo purposes, it was strawberries. It's also a winner with the kids. There's a little sugar involved but not too much. Jed is a big fan.

Ingredients:
4 large eggs separated
100g caster (superfine) sugar
3 tablespoons of plain flour
400g Greek style yoghurt
grated zest of 1 lemon
juice of 1 lemon
icing sugar (for dusting)

Peach and Blueberry Salad
6 ripe peaches cut into wedges
1 cup blueberries
1/4 cup caster (superfine) sugar
grated zest of 1 lemon
juice of 1 lemon
1 vanilla bean

Preheat oven to 180ºC.

Grease a 22cm spring form cake tin with butter and line base and side with baking paper.

Beat eggs yolks with sugar to a thick, pale cream.

Beat in the flour, then the yoghurt, lemon zest and lemon juice until it is thoroughly blended.

Whisk the egg whites until stiff and fold them into the yoghurt mixture in two batches.

Pour mixture into the baking tin and bake for 50 minutes or until cooked when tested with a skewer.

Check cake after 30 minutes and cover with foil if over browning.

Unclip spring form tin and slide the cake onto a wire rack to cool.

Meanwhile, place the peaches, blueberries, sugar, lemon zest and lemon juice into a bowl.

Split the vanilla bean lengthways and scrape out the seeds. Add these to the fruit salad and toss all ingredients until combined.

Cover the bowl and set aside at room temperature to macerate for several hours.

Transfer the cake to a serving plate and dust with icing sugar.

Serve wedges of cake with peach and blueberry salad and a dollop of whipped cream.