Ingredients
people
- 2 eggs (large )
- 250 gram granulated sugar
- Pinch of salt
- 275 gram self-rising flour
- 100 ml neutral vegetable oil
- 2 tbsp plum jam (or substitute your favorite fruit jam)
- 150 gram plain yogurt (Greek or other)
- 500 gram fresh plums (pitted and halved*)
Equipment
- 9-inch (22 cm) springform pan
- Cherry or plum pitter (optional, but helpful)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
- Beat the eggs, sugar, and a pinch of salt for about 5 minutes, until light and fluffy.
- Gently fold in the self-rising flour, vegetable oil, yogurt, and plum jam until just combined.
- Fold most of the plums into the batter, reserving a few halves for the top.
- Pour the batter into the prepared pan.
- Arrange a few plum halves on top of the batter and place the cake in the oven.**
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely. Dust with powdered sugar before serving if desired.
- Enjoy!
Good to know:
*I use small, sweet Mirabelle plums, but any fresh plum variety works well in this recipe.
**If you want the plums on top to stay beautifully visible, bake the cake for about 10 minutes before adding the reserved plum halves. Remove the cake from the oven, arrange the plums on top, then return it to the oven to finish baking. This helps keep the fruit from sinking into the batter.
Nutrition information per portion
Calories: 406kcal | Carbohydrates: 64g | Proteins: 7g | Fats: 14g | Saturated fats: 2g
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