This cake will be perfect after your roast dinner on Sunday
This is a perfect recipe for Easter time, as the whole family can get involved (messy cake making is always a fun activity for everyone). It’s simple, tasty and can be decorated with some fun Easter-themed toppings!
You will need: a mixing bowl and wooden spoon and a loaf cake tin
Ingredients
- 120ml Onken Natural Yogurt
- 300g flour
- 300g caster sugar
- 80ml sunflower oil
- 2 teaspoons of baking powder
- 2 eggs
- 600g plums
- 1 orange, the rind cut off in strips and the juice
- Fine zest of an orange
- 1 Vanilla Pod, slit open and the paste scrapped out
- 2 cloves
- 1tblspn of sugar
Method
- Split the plums and remove the stones, place in a pan with the vanilla pod, reserving the caviar for the cake batter, add the orange rind, the Tbs of sugar and cloves and then cover with water.
- Bring to the boil and simmer for 3 minutes, turn of the heat but leave them on the stove to soften. Take them out of the liquid when cool. Saving the liquid for serving.
- Preheat the oven to 180 degrees or 160 degrees fan.
- Mix the sunflower oil, (you can also use melted butter or beurre noisette for a nutty flavour- see below) sugar and eggs until homogenous, add the yogurt, vanilla caviar, orange zest and mix well.
- Combine the flour and baking powder, add to the wet mixture in three stages and mix well. A handheld whisk or a wooden spoon works well with this recipe. Make sure you don’t over mix.
- Grease the cake tin generously with butter or oil or a non-stick spray.
- Pour half of the cake batter into the mould. Arrange the plums on top of the batter and then pour the other half of the cake batter.
- If any plums remain, save for serving.
- Place the cake tin on the middle shelf of the oven and bake for 40 - 45mins. Every oven is different; do not panic if it takes a few minutes more. You will know the cake is done when you press a finger on the top and the cake springs back. Cake should be golden brown in colour.
- Reduce the liquid from the cooking of the plums to half and serve warm with the cake (No one likes too hot or too cold syrup).
To Decorate
Mix cold water or beaten egg white to icing sugar until it starts to fall in thick ribbons from spoon.
Add the liquids little by little to the icing sugar as a little goes a long way in this instance. Spoon on top of the cake and add Easter decorations.
Serve warm for an Easter day treat!
Beurre noisette
Melt butter and leave on the heat until the solids at the bottom turn brown. Not burnt! You will know it is ready when the air is filled with a nutty aroma. The butter will foam when the solids from the butter are browning, so use a pan big enough for the amount of butter being melted to avoid spilling on the stove.