Grace – Twitter The Print Makers Bakery
Grace – Instagram The Print Makers Bakery

Ingredients

• 8-10 plums, stones removed
• One cup/200g caster sugar
• 4 large free range eggs, lightly beaten
• One cup/240ml mild, light olive oil
• 1 teaspoon vanilla bean extract
• 1 teaspoon lemon zest
• 2 tablespoons plain, natural yoghurt
• 2 cups/250g self-raising flour
• 1 teaspoon baking powder

Method

• Preheat the oven to 190 degrees Celsius/Gas Mark 5/375 F.
• Grease and line a rectangular baking tray (20x30cm) with parchment paper.
• Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.
• Put the beaten eggs and sugar into a bowl and whisk well, using an electric whisk if you have one until the mixture starts to thicken. Gradually pour in the oil and vanilla extract and keep whisking until the mixture is pale and creamy. Add in the vanilla and lemon zest. Mix together well.
• Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.
• Pour the batter carefully into the tray and gently press the plums into the top.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.
• Remove from oven, leave in the tin for around 10 mins. Once 10 minutes has passed, remove the cake from the tin and leave to cool on a wire rack.
• Once the cake has cooled down, sprinkle generously with icing sugar and cut into your preferred shape, I usually like to go for a decent size slice.