Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (10 x 20cm base measurement).
2. Put 2 tablespoons of the flour in a bowl and toss the raspberries and peach chunks in it. Sift the rest of flour, baking powder and a pinch of salt together in a separate bowl.
3. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Beat in the eggs, a little at a time, adding a little flour if it starts to look curdled. Stir in the yogurt, then gradually mix in the flour. Add enough milk to loosen the mixture so that it drops easily from the spoon.
4. Use a spoon to put a third of the batter into the loaf tin and scatter over half the raspberries and half the peach chunks. Put another third of the batter on top, followed by the rest of the raspberries and peach chunks. Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
5. Bake for 1 hour 15 minutes-1 hour 20 minutes, or until a skewer inserted into the middle of the cake comes out clean. You can cover the cake with foil after an hour if it’s getting too brown on top. Leave to cool in the tin for 30 minutes before transferring to a wire rack to cool completely.
6. For the icing, put the butter in a bowl and use a hand-held electric whisk to beat until very soft and smooth, then beat in the icing sugar. Add the soft cheese and beat again until thick and pale. Stir in the peach conserve for a fruity flavour, if you like, and add a few drops of yellow food colouring if you want to turn it a pretty peachy colour. Chill the icing until it has firmed up a little, then spread over the cake. Decorate with extra raspberries and peach slices.
   Tip

   Ripe peaches work best in this recipe. If your fruit is underripe, try keeping it in a brown paper bag with a banana, to speed up the process