Preheat oven to 180°C/160°C Fan. Grease the side of the tin with butter and line the bottom with parchment paper.

Sift the flour, baking powder, baking soda, together into a medium bowl.  In a separate bowl, beat the butter and sugar in a free standing mixer for 3-4 minutes until it pale, (it won't cream as such but will resemble a sandy like texture)) now add the egg a little at a time, stopping occasionally to scrape down the side of the bowl, take your time with this stage as adding the egg slowly and beating in between will make your cake lovely and light. Once it's really light and fluffy add the vanilla and Greek yogurt and beating briefly until the yoghurt is incorporated into the batter. Mix in a third of the flour mix until combined, then follow with the remaining, be careful not to over mix.

Transfer the cake batter to the springform tin. Top with sliced peaches, and scatter the raspberries evenly on top in the spaces between the peach slices. 

Bake until cake turns golden, and the tester comes out clean in the centre, about 40-45 minutes, depending on your oven. When the cake is done, let it cool (still in the baking tin) on a wire rack.

After the cake has cooled for approximately an hour release from the tin.  Dust lightly with icing sugar and serve with Greek yoghurt.