Black Plum Cake!
We all love our winter comforts...what's better than sitting by a warm fire and indulging in a big piece of your favourite cake! Try this incredibly tasty Black Plum cake by the talented Charlotte Ree. Follow Charlotte on Instagram @charlotteree
Black Plum cake recipe
·10 x black plums, halved, with stones removed
·1/3 cup plum jam
·170g Greek yoghurt (I use a small tub of Chobani)
·165g brown sugar
·150ml olive oil, extra for greasing your tin
·2 eggs, at room temperature
·¼ teaspoon ground cardamom
·¼ teaspoon salt
·1 teaspoon vanilla extract
·150g self-raising flour, sifted
·120g almond meal
Preheat your oven to 180°C. Grease a 22cm springform cake tin with some olive oil and line the base with baking paper.
Place yoghurt, eggs, sugar, oil and vanilla in the bowl of your stand mixer and mix until combined.
Place cardamom, flour, almond meal and salt in a separate mixing bowl and stir. Add to your wet mixture and whisk until combined. Spoon the mixture into your prepared tin and gently press the plums into the batter, cut-side up.
In a small saucepan, heat your plum jam until smooth and runny. Using a pastry brush, use 2/3 of the jam to cover the plums.
Bake for 1 hour or until a skewer inserted into the cake comes out clean. Cover the cake with the remaining plum jam. Leave to cool for 10 minutes, then remove from the tin and place on a wire rack.
Serve with Greek yoghurt or dollop cream, and if you're feeling extra cheeky you can sprinkle some raw sugar on top too.
TIP You can top the cake with toasted slivered almonds or chopped pistachios to add some additional texture and colour to your cake.