Olive Oil And Peach Squares With Cinnamon Sugar Dusting

1. Preheat the oven to 170C on fan bake. Line a 25cm/10-inch square cake tin with baking paper.
2. In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, baking powder, salt and cinnamon.
3. Gradually add in the milk, vanilla and oil, taking care not to over mix.
4. Finally, fold through the coconut yoghurt.
5. Spoon the batter into the tin and spread out to the sides. Evenly place the peach segments into the batter and press them down lightly.
6. Bake for approximately 30-40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
7. Allow the cake to cool for 10 minutes before turning out on to a cooling rack.
8. Mix together the coconut sugar and cinnamon and, using a small sieve, dust it over the top of the cake.
9. Cut the cake into 9 squares, or however you like. Serve at room temperature.

Refrigerate in an airtight container for up to three days.