• Preheat the oven to 180℃ (365℉)
• In a small bowl, add 2 doughnut peaches (chopped) and 100 g raspberries. Add 2 tablespoons plain flour over the fruit and gently toss to coat.
• In a large baking bowl, add 180 g soft butter and 180 g white sugar. Use an electric whisk or stand mixer to beat the butter and sugar until fluffy and pale.
• Add 3 large eggs, one at a time, whisking in between. Then whisk in 90 g cream cheese and 60 g natural yoghurt.
• Using a spatula, gently fold 200 g plain flour, 1 pinch salt, and ½ teaspoon baking powder into the cake batter. It should be smooth and quite thick.
• Add the flour-coated fruit pieces and stir through the mix. Don't overmix!
• Pour the peach melba cake mix into a lined 9-inch loaf tin and gently tap on the counter to remove air bubbles. Place in the oven and cook for around 70 minutes (1 hr 10 mins)** or until a wooden skewer comes out clean. Place on a wire rack to cool.

Make the peach buttercream and decorate:

• Using a hand blender or mixer, puree 1 peach until smooth. Set aside.
• Add 50 g butter to a large bowl. Use an electric whisk (or stand mixer attachment) to beat butter until pale.
• In the same bowl, add 80 g icing sugar and whisk until incorporated. Add 100 g cream cheese and peach puree, and whisk until blended.
• Once the peach melba cake is cool, remove it from the cake tin. Spread the peach buttercream on top, and optionally, decorate with additional fruits and/or fresh flowers.