To pit the plums easily, slice the fruit along the seam, twist to separate the halves, then pop the pit out with your fingers, or using the tip of a small spoon
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 8 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 322 |
| Fat | 14g |
| Saturates | 2g |
| Protein | 6g |
| Carbs | 45g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Spray a 20cm round cake tin with baking spray, then wipe evenly with a paper towel. Line the bottom with baking paper and spray lightly again.
Slice the plums into quarters and zest the lemon. Set aside for later.
In a large bowl, whisk together the yoghurt, sugar and eggs until smooth. Add the flour, baking powder, vanilla powder, salt and zest of the lemon. Mix just until combined. Whisk in the oil until the batter is smooth and fully emulsified.
Pour the batter into the tin and gently scatter the quartered plums over the top. Do not press them down as they will sink slightly as the cake bakes.
Bake for 35-40 minutes or until the cake is golden, springs back lightly when touched, and a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Allow to cool completely.
Dust with more icing sugar before serving, if desired.
