Plum and almond cake
- For the cake
- 150g low-fat plain yoghurt
- ½ cup granulated sweetener
- 4 medium eggs
- 1¾ cups self-raising flour
- 1 teaspoon baking powder
- 1 cup ground almonds
- a few drops almond extract
- 275g ripe plums, sliced
- ¼ cup flaked almonds
- For the drizzle
- ½ cup icingfrostingX sugar
- 1 tablespoon lemon juice
1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 20x30cm (approx) baking tin with non-stick baking paper.
2 In a large mixing bowl, whisk together all the cake ingredients, except the plums and flaked almonds, until well combined.
3 Spoon the mixture into the prepared tin, then top with the plums, pushing them down into the mixture a little. Scatter over the almonds. Bake for 30–35 min until a skewer inserted in the centre of the cake comes out clean.
4 Remove from the oven and allow the cake to cool a little in the tin, then transfer it to a wire rack to cool completely.
5 For the drizzle, mix the icing sugar and lemon juice together until smooth, then use a teaspoon or piping bag to drizzle the icing over the cooled cake. Cut into 16 squares and serve.
Vary it: Omit step 5 and serve the cake warm as a pudding. You could also swap the plums for apricots.
To freeze: Wrap the cooled cake well in non-stick baking paper and cling film or foil at the end of step 4, then freeze for up to 3 months. Thaw thoroughly before icing as in step 5.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 0.8g
Dietary fibre 1.8g
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