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Plum and yoghurt cake

Ingredients

125g butter

200g white sugar

2 eggs

150g plain flour (I often use spelt flour, which is lovely and light)

1½ tsp baking powder

50g ground almonds

220g natural or greek yoghurt

1 x 850g tin black doris plums 

 

Preheat oven to 190C and line a 22cm cake tin with baking paper and butter. Drain the tin of plums into a sieve (handy hint! I mixed the plum liquid with some water and froze it into ice cubes/spheres to fancy-up my drinks).

Cream together the butter and sugar very well, until pale and fluffy. Thistakes ages. When you think it's done, give it another couple of minutes. You want genuinely pale and soft. It will be worth it!

Add the eggs one at a time, beating well after each addition.

Sift the flour and baking powder over the butter mixture. Gently fold together until incorporated (I use my cake mixer on very low speed here).

Add the yoghurt and ground almonds, and mix to combine (again I use my cake mixer, but a spoon works fine!)

Scrape the cake mixture into the prepared tin. Remove the stones from the plums and gently press plum halves (they break in half easily) into the top of the cake. 

Bake for 50 minutes until golden. Turn the oven off, but leave the cake in the oven until cool (overnight is fine). This will help set the cake, although it's totally fine removed after 50 minutes and left to cool on a rack as normal. 

When ready to serve, dust the cake with a little icing sugar, and serve with yoghurt. It's also good gently warmed with softly whipped cream, and it's also really good with a thin layer of cream cheese icing made with just vanilla extract, lime or lemon juice, and a teency bit of icing sugar. Enjoy!