Line and grease a 22cm cake tin with nonstick baking paper. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Make the fruit filling by combining all the ingredients together. Set aside. Place the yogurt, flour, oil, sugar, vanilla essence and eggs in a food processor and whizz together to combine well.
Transfer half the sponge mixture on to the base of the cake tin. Top with the prepared fruit filling and spoon over the remaining sponge mixture. Bake for about 35 minutes or until golden and cooked through.
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