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Peach, passion fruit and raspberry froyo cake recipe image

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Ingredients

320 g g shortbread biscuits shortbread biscuit
60 g g butter butter
(melted)
3 tinned peach halves tinned peach halves
1 tbsp tbsp syrup syrup
300 ml ml custard custard
600 ml ml Passion Fruit and Peach Yoghurts Passion Fruit and Peach Yoghurt
peaches peach
(to garnish)
raspberries raspberry
(to garnish)

Peach, passion fruit and raspberry froyo cake

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15 min
(12)

Method

When summer days call for something refreshing like a frozen yoghurt recipe, this peach, passionfruit and raspberry froyo cake brings creaminess and sweetness together for a tasty warm-weather treat.

Preparation time: 15 minutes plus freezing

  1. Line a 20cm tin. Using shortbread for crunch, blitz into crumbs and mix through melted butter. Press into the tin and freeze for 10 minutes.
  2. For the filling, use tinned peach halves for fruitiness and blitz with the syrup. Add sweetness with custard and passion fruit and peach yoghurts for creaminess, whizzing together until smooth.
  3. Pour the filling over the base and freeze for at least 6 hours. Remove 15 minutes before serving, garnishing with extra peach and raspberries.

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