Plum and yogurt cake recipe

  • Serves 8
  • 20mins to prepare, 35mins to cook
  • 370 calories / serving
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Line and grease a 22cm cake tin with nonstick baking paper. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Make the fruit filling by combining all the ingredients together. Set aside. Place the yogurt, flour, oil, sugar, vanilla essence and eggs in a food processor and whizz together to combine well.

Transfer half the sponge mixture on to the base of the cake tin. Top with the prepared fruit filling and spoon over the remaining sponge mixture.  Bake for about 35 minutes or until golden and cooked through.  

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  • Ingredients

  • 4 plums, de stoned and sliced
  • 2tsp dried cinnamon
  • Zest 1 orange
  • 1tsp vanilla essence
  • 1tbsp brown sugar
  • 150ml natural yogurt
  • 300g dove self raising flour gluten free
  • 90ml rapeseed oil
  • 150g caster sugar
  • 1tsp vanilla essence
  • 3 eggs
  • Energy 1560kj 370kcal 19%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 26g 29%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 55.9g Protein 5.4g Fibre 1g


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