This dessert is a heavenly combination in which juicy plums are served in a light cake batter. I like to serve it with some extra rum-soaked raisins and a creamy vanilla ice cream, although it is just as good on its own for afternoon tea.
Ingredients
| 3 | Eggs |
| 1 cup | Sugar |
| 50 g | Butter, melted |
| 1 ½ cups | Flour |
| 2 tsp | Baking powder |
| 1 | Lemon, zested |
| 1 pinch | Salt |
| ½ cup | Raisins, optional, soaked in 2 Tbsp rum |
| 12 | Plums, stones removed (Main) |
| ¼ cup | Demerara sugar |
| 1 cup | Yoghurt, to serve |
| ¼ cup | Icing sugar, to dust |
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Directions
- Preheat an oven to 180C. Grease and line the base of a 20cm tin.
- Beat the eggs and sugar until light and creamy with an electric beater. Add the butter and beat through.
- Fold through the flour, baking powder, zest, salt and raisins.
- Slice half of the plums thinly and fold through the mixture. Pour into the tin and spread evenly.
- Keep the remaining plums in halves and arrange on the top of the cake. Some will sink a bit as it cooks but that is fine. Sprinkle with the demerara sugar. Place into the oven for 1 hour or until light and spongy to the touch. Cool in the tin.
- Serve with a dollop of yoghurt and light dusting of icing sugar.
