Hope you've all had a great first half to the week, I know its been a pretty tiring start to the week for me, and since I'll be away at a Dance weekend I guess I wont be getting too much sleep!
This cake is inspired by a Polish Plum Cake over on the Jamie Oliver site which look pretty delicious however, I of course decided to 'healthy' it up a bit. Now I'm not saying this is completely guilt free (so no, you can't go eating the whole tray in front of 3 hours of Netflix), but it is little bit better for you then your run of the mill cake.
Ingredients:
- 8-10 plums halves and stones
- 1/2 cup / 100g caster sugar
- 1/2 cup / 100g maple syrup or honey
- 1 cup/ 240 ml mild light olive oil (I'm sure any will do really)
- 1tsp vanilla extract
- 2tbps plain low fat yogurt (again, non low fat is fine)
- 2 cups/250 grams wholewheat flour, replacing a 3 tbsp with flax seed (not essential)
- zest of one lemon or orange
- 1 1/4tsp baking powder
* 2 cups/ 250g plain flour can be used instead
Method:
Pre-heat 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.
Whisk the eggs quickly with an electric whisk in a large bowl, then add in the sugar and continue whisking until just before ribbon stage. Add in the syrup/honey and continue thickening. Gradually pour in the oil and vanilla and keep whisking until the mixture is pale and creamy. Add in the vanilla, lemon zest and yogurt. 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 pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.
The plums should sink into the sponge, hence the 'hidden' name.
Leave to cool before serving in slices and dusting with icing sugar. You can serve this cake with more yoghurt and fruit on the side, or with a spoonful of fresh cream. It will keep will in a tin for up to four days.
Love Vic x
P.S. I thought I posted this Friday before the weekend so apologies, but just in case you were wondering, the Dance Weekend so darn fun!!
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