For someone who constantly whines about not being a baker, I have realized that I can bring together a decent cake with some amount of practice and a good recipe. After all, baking is a science perfected by so many people over centuries of trial and error. And like every science project, if one follows the facts and the rules of whatever experiment one is conducting in the kitchen or anywhere else, the chances of failure are far less.
This delightful Plum & Almond cake is the result of one such experiment that has been successful. It is the same recipe that I followed for the ‘Apricot Cake’ that I made many moons ago, and it works every single time with any stone fruit.
Let’s say that this recipe is a keeper because it comes together so quickly, and the cake is spongy, light, and moist, and the best thing is that it refrigerates well. Have it with a cup of Tea or Coffee or just on its own, you will definitely find it delicious.
Give it a try and let me know what you think.
Recipe – Baking time 60 mins
1¾ cups plain flour
1 cup (80g) Almond meal
⅔ cup (160ml) extra virgin olive oil
1 cup (280g) Greek-style yogurt
1 tablespoon finely grated lemon rind
1 cup (220g) + 1 tbsp Caster Sugar
2½ teaspoon baking powder
1 tsp Vanilla essence
4 plums, sliced into thinly sliced wedges
Caster sugar to sprinkle on top
Preheat oven to 160°C and line a cake pan with non-stick baking paper.
Place the eggs, oil, yogurt, lemon rind, and sugar into a bowl and whisk until combined. Add the almond meal, vanilla essence, baking powder, and flour and mix well.
Pour the mixture into the prepared tin, top with the plum wedges, and bake for 45–50 minutes or until cooked when tested with a skewer.
Allow it to cool in the tin for 10 minutes.
Sprinkle some extra caster sugar on top before serving.