- 8 large plums (or use canned if needed)
- 1/4 cup white sugar
- 300g butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 cup ground almonds
- 1 teaspoon baking powder
- icing sugar for dusting
Slice the plums and toss with sugar in a bowl, set aside.
Preheat oven to 180 C. Line a 26cm cake tin with baking paper or alternatively use a large lasagne style baking dish.
Beat butter and sugar until pale and creamy, add eggs, one at a time, beating well after each.
Add milk, vanilla and then combined flour, almonds and baking powder, gently mix.
Spread batter evenly into cake tin and then cover the surface with sugared plums.
Bake for 45 minutes - 1 hour, until cake tests cooked. Cover the top if it colours too quickly.
Serve fresh and almost warm with a dollop of yoghurt.