Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

French plum yoghurt cake

French 15 Mins Prep

Preheat 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.