Yoghurt cake with plums
- 295 g plain flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 100 g caster sugar
- 2 large eggs
- 50 g liquid honey or golden syrup
- 1 glass (250 ml) natural yoghurt (I got the best results with Greek yoghurt)
- 150 ml sunflower or rapeseed oil
- caster sugar, for dusting
- 1 kg plums (or more!)
Bring all ingredients to room temperature.
Mix and sift together the flour, baking powder, baking soda and sugar. Set aside.
In a large mixing bowl add eggs, honey, yoghurt and oil. Mix everything with a fork until combined. Add the dry sifted ingredients and stir with a fork (in one direction), only until combined.
Line a 25cm round spring form with baking paper. Pour in the batter and smooth the top (it’s thick). Place the plums (stones removed) on top next to each other (cut-side up). You can bake this cake in a rectangular form, too. The less batter and the more plums, the better ;-).
Bake at 175ºC for about 50 minutes, but usually longer (depends on the fruits), until a skewer comes out clean. Remove from the oven, cool in the form for a while and then place the cake on a plate. Once cooled, dust with some caster sugar and serve.
I also baked the cake in a 25 cm round spring form. However we prefer bigger rectangular forms, which can hold more fruits ;-).
Source of inspiration - "Cake" Rachel Allen.