Polish Plum Cake

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Polish plum cake recipe Ingredients

{660 g} 8 - 10

plums, stones removed

1 cup / 200 g

caster sugar

4

large free range eggs, lightly beaten

1 cup / 240 ml {227 g}

vegetable oil

1 tsp {4.3 g}

vanilla bean extract

1 tsp {2.0 g}

lemon zest (optional)

2 TBL {3.7 g}

plain, natural yoghurt

2 cup {250 g}

all purpose flour

4 tsp {20 g}

baking powder

1/2 tsp {3.0 g}

salt

Method

Pre-heat the oven to 190 degrees Celsius/Gas Mark 5/375 F/190C. Grease and line a rectangular baking tray (20x30cm) with parchment paper.

Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.

Put the beaten eggs and sugar into a bowl and whisk well, using an electric whisk if you have one until the mixture starts to thicken. Gradually pour in the oil and vanilla extract and keep whisking until the mixture is pale and creamy. Add in the vanilla, lemon zest and yoghurt. Mix together well.

Sift in the flour and baking powder and salt and gently fold or mix with a metal spoon until all the flour is incorporated.

Pour the batter carefully into the tray and gently press the plums into the top.

Bake in the pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.

Leave to cool before serving in slices. You can serve this cake with more yoghurt and fruit on the side, or with a spoonful of fresh cream. It will keep will in a tin for up to four days.

Note

2020-09-02

Too moist for PB and too lemony for Corwin.
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