Plum & Yoghurt Cake
Make the most of late summer's stone fruit with this seasonal cake using our award-winning organic natural yoghurt. Recipe from The Daylesford Cookery School.
200g, granulated sugar
Zest of one lemon
1tsp vanilla extract
2 eggs
240g Daylesford organic natural yoghurt
120ml olive oil
250g plain flour
1tsp baking powder
½ tsp salt
4-5 ripe plums
1tbsp demerara sugar
A handful of pistachios, chopped
1 tbsp marmalade
Pre-heat an oven to 180°C and butter the base and sides of a 18cm cake tin and line with parchment paper.
Add the lemon zest and sugar to a roomy bowl and rub the ingredients together using the tips of your fingers until the sugar is moist and fragrant.
Add the eggs and vanilla extract to the bowl and whisk together for roughly 1-minute until light and pale. Whisk in the yoghurt and oil until fully combined.
Sift the flour and baking powder into the bowl and add the salt before folding the mixture together gently. Pour the cake mix into the lined tin and level with a spatula.
Slice the plums and remove the stone from each, you can either cut them thinly and arrange in a fan or leave them a little chunkier and decorate as you wish. Sprinkle the top with demerara sugar before baking in the centre of the oven for 50-minutes until golden brown.
Cool the cake on a wire rack for roughly 10-minutes before running a knife around the edge of the tin and removing it. Warm the marmalade in a pan and brush this over the cake before leaving it to cool completely on the wire rack.
Serve with a further sprinkling of pistachios and a generous spoonful of crème fraiche.
