Frozen Yogurt Cake

Allow this cake to sit for 10-20 minutesAfresh-beforetastingserving,desserttowheremakethe the creamtextureis‘set’slightlywithbulessermilk‘crunchy’instead of the more usual lemon juice

Allow this cake to sit for 10–20 minutes before serving, to make the texture slightly less ‘crunchy’. This way you have a super fresh and light frozen yogurt cake with fresh fruit

SERVES 6– 8

BASE

70g butter, melted

150g ginger biscuits/ cookies, blitzed into crumbs

PEACH & YUZU LAYER

2 x 400g cans peaches in syrup, drained

80ml coconut blossom syrup or honey

1 teaspoon vanilla paste

1 tablespoons yuzu (or lime juice)

500g thick Greek-style yogurt

100ml double cream, lightly whipped

BLUEBERRY LAYER

300g blueberries

100g thick Greek-style yogurt

50ml coconut blossom syrup or maple syrup peaches and blueberries, to serve

deep springform cake pan, 20cm/8in round, greased and lined with parchment paper

To make the base, melt the butter in a large pan over a low heat. Stir the biscuit/ cookie crumbs into the butter and mix until it looks like wet sand. Press the crumb mixture into the base of the cake pan in an even layer, then freeze.

In a blender or food processor, blitz the peaches with the honey, vanilla and yuzu (or lime juice) until smooth, then add the yogurt and the lightly whipped cream. Pour the fruit mixture over the biscuit/ cookie base and return to the freezer for up to three hours or overnight.

Meanwhile, rinse out the blender or food processor, and blitz the blueberries, yogurt and syrup. Add this layer to the cake pan and return it to the freezer.

The cake is ready as soon as the top layer is hard, but you can keep it in the freezer for as long as you like. Slice the cake while still frozen and serve with blueberries and peach slices.