Plum cake

With a bumper crop of plums I've been hunting for plum recipes, hoping this one is a winner. It was very well received, and eaten at speed, so it seems to be a good recipe. It's meant to keep well, but I'm not sure if I'll find that out anytime soon.

Ingredients

1 cup flour (plus a tablespoon)

1 teaspoon baking powder

1 cup ground almonds

1 teaspoon cinnamon

2/3 cup sugar (plus a tablespoon)

2 eggs

2 tablespoon light vegetable oil

1 teaspoon vanilla essence

4 tablespoon melted butter

2 tablespoon natural yoghurt

1/3 cup milk

12 ripe plums. de-stoned and cut in half

6 tablespoon extra sugar

Method

Preheat oven on fan bake to 180°C. Line a 24cm springform cake tin with baking paper.

Chop four plums into pieces and mix with one tablespoon flour and twoof sugar.

Put the flour, baking powder, almonds, cinnamon and sugar in a food processor and blend briefly.
Add the eggs, oil, vanilla, butter, yoghurt and milk,and process until smooth, a few seconds.

Stir in the chopped plums and pour the mixture into the prepared tin.

Dunk the plum halves in water then into the extra sugar and arrange them on the batter
Bake for 40-50 minutes.

At 40 minutes, test with a skewer. It should come out clean, if not, cook a little longer.
Serve warm or cold with yoghurt, crème fraîche or whipped cream.
This cake is a good keeper – it tastes just as delicious after a few days as on the day you made it.
From NZ Womens Weekly