Preheat your oven to 180°C (356°F) and prepare a 15cm round cake pan by lining it with parchment paper and greasing the sides.

In a mixing bowl, whisk together yogurt, eggs, granulated sugar, and vegetable oil until smooth and creamy.

Sift together pastry flour, baking powder, baking soda, and salt in a separate bowl, then gently fold this dry mixture into the wet ingredients.

Fold in fresh peach pieces and pour the batter into the prepared cake pan, smoothing the top.

Bake for approximately 30 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool on a wire rack for 10-15 minutes.

In a medium saucepan, combine fresh peach segments, sugar, lemon juice, and thyme, cooking for about 5 minutes until softened.

Soak gelatin sheets in cold water, then stir into the warm peach compote until fully dissolved.

Once the cake is cooled, pour the compote over the top, smoothing it out evenly.

Refrigerate the cake for at least 4 hours to allow the compote to set, then serve chilled garnished with fresh thyme.