To make the cake we start by preheating the oven to 180℃, line the tray with baking spray and set aside. In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir. Let this sit for a couple of minutes until frothy.

In another bowl add the sugar, oil, vanilla, almond extract, peach puree, and whisk. Add the frothy milk mixture and stir.

Add the flour, almond flour, salt and chopped peaches, fold until combined.

Transfer to the lined tray and bake for 18-20 mins until golden, risen and tooth pick inserted into the center comes out clean. Let it cool in the pan for an hour.

To make the frosting beat butter until pale and fluffy, around 4-5 mins, you can do this using a whisk or electric beater. Add icing sugar and beat again.

Add vanilla and a little heavy cream to loosen it up. At this point you can add some chopped peaches into the frosting and frost over the cooled cake.

OR, divide the frosting into 3 parts. We need most of the white frosting to cover the top of the cake. The remaining frosting can be colored tangerine or peach color and green to pipe tiny peaches on the frosted cake. This is optional and takes a little effort but it is so worth it.