This fruity cake is so simple, made with yogurt and ground almonds and topped almond flakes and a jammy glaze. Perfect with a cup of tea.
- 225g unsalted butter, softened
- 175g golden caster sugar
- 3 large eggs, lightly beaten
- 1tsp vanilla extract
- 300g plain flour
- 2tsp baking powder
- pinch salt
- 50g ground almonds
- 150ml natural yogurt
- 10-12 plums, stoned and quartered
- 3tbsp flaked almonds
- 3tbsp apricot jam
You will need:
- 24cm round springform tin, greased, and the base and sides lined with baking parchment
Heat the oven to 170C, 150C fan, gas 3. In a large bowl, mix the butter and sugar until pale and creamy. Gradually beat in the eggs and vanilla extract until combined.
In a separate bowl, sift together the flour, baking powder and salt.
Add the sifted flour mix, ground almonds and yogurt to the large bowl and fold in until smooth.
Remove to the tin and level the surface with a spatula. Arrange the plums evenly on top, scatter over the flaked almonds then bake for 1 hour or until cooked through.
Once the cake has cooled, heat the jam in a small pan, then brush over the top of the cake.
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