Plum cake (gâteau aux prunes

• Produce

  • 1 Orange

• Refrigerated

  • 2 Eggs

• Condiments

  • 110 g Plum jam

• Baking & Spices

  • 165 g ( 3/4 cup firmly packed brown sugar, firmly packed
  • 150 g Self raising flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 125 ml Olive oil, light

• Nuts & Seeds

  • 120 g Almonds, ground

• Drinks

  • 80 ml Orange juice

• Dairy

  • 140 g Greek style yoghurt
  • 1 Sugar and double thick cream, raw

• Other

  • 8 X 80 g blood plums, halved, stoned or 1 kg jar whole plums, drained, stoned

Found on nonnascooking.com

Description

Directions

• Preheat oven to 180°C. Grease and line a 22 cm springform pan. Place sugar, oil, yoghurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.
• Place flour, ground almonds and ¼ tsp salt in a large bowl and stir to combine. Add yoghurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon ½ tsp jam into the centre of each plum, then bake for 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil to prevent over-browning.
• Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.
• Scatter over raw sugar and serve with cream.