''I'm movin' to the country I'm gonna eat a lot of peaches
Movin' to the country I'm gonna eat a lot of peaches
Peaches come from a can they were put there by a man
In a factory downtown
If I had my little way I'd eat peaches every day''

Peaches, By Presidents Of The USA

Inspiration for recipes comes from the strangest of places sometimes. Last winter I was on a road trip down south with a bunch of friends when this classic 90s song came on the radio.

We all started singing very loudly and badly and completely forgot about the two hours left to drive - that's the power of cheesy music.

Buon appetito!

RECIPE: Peach Cake

Makes: 24cm round tin

250g unsalted butter, softened
200g caster sugar, sifted
250g light brown sugar
6 eggs
380g plain flour
100g plain yoghurt
1 tin (410g approx) of sliced peaches, drained. Half tin pureed and half tin chopped to bite-sized pieces

2 fresh peaches

Preheat oven to 165C and line cake tin with baking paper and set aside. In a clean bowl using electric beaters, beat together butter and sugars until pale and fluffy, about 4 to 6 minutes. With the beaters still running, beat in eggs - one egg at a time, making sure each is incorporated before the next is added.

Using a spatula fold in flour and remember to work with light hands so you don't knock any air out of your mix. Fold in yoghurt, peach puree and pieces. Pour mix into cake tin and bake for 1 hour and 20 minutes or until skewer comes out clean. Remove from oven and allow to cool before transferring to serving platter and topping with freshly sliced peach.

Tip: This recipe works well with tinned pear and apricots or, better still, freshly poached fruit.