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By Jan Cheshire
BERT and I love this time of the year with all the delicious fruits on offer; especially plums. This is a very easy recipe to make and a lovely dessert.
BERT and I love this time of the year with all the delicious fruits on offer; especially plums. This is a very easy recipe to make and a lovely dessert.
PLUM SPONGE CAKE
Ingredients
8-10 plums, stones removed
200 grams of caster sugar
4 large free range eggs, lightly beaten
One cup of a mild olive oil
1 teaspoon of vanilla bean extract
1 teaspoon of lemon zest
2 tablespoons of plain natural yoghurt
250 grams of self-raising flour
1 teaspoon of baking powder
Method
Enjoy!
Ingredients
8-10 plums, stones removed
200 grams of caster sugar
4 large free range eggs, lightly beaten
One cup of a mild olive oil
1 teaspoon of vanilla bean extract
1 teaspoon of lemon zest
2 tablespoons of plain natural yoghurt
250 grams of self-raising flour
1 teaspoon of baking powder
Method
- Preheat the oven to 190 degrees.
- Grease and line a 20 x 30 cm baking tray with parchment paper.
- Chop the plums into halves or quarters and remove the stones.
- Put the beaten eggs & sugar into a bowl and whisk well until the mixture starts to thicken.
- Gradually pour in the oil and vanilla, and keep whisking until the mixture is pale.and creamy.
- Add in the lemon zest and yogurt. Mix well.
- Sift in the flour and baking powder and gently fold or mix with a metal spoon until the flour is incorporated.
- Pour the batter into the tray and gently press the plums into the batter.
- Bake in the preheated oven for 20 to 30 minutes.
Enjoy!
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