Plum and Greek yogurt cake

Name: Plum and Greek yogurt cake
Ingredients: 10 medium plums; 1 tablespoon sugar; 1/8 teaspoon cinnamon; 3 eggs; 3 tablespoons sugar; 2 tablespoons oil; 170 g Greek yogurt; 4 tablespoons flour; 1/2 packet baking powder (5 g); 1 tablespoon powdered sugar

Dessert - Plum and Greek yogurt cake by Anca D. - Recipia

Plum and Greek yogurt cake has a fluffy yogurt batter, with cinnamon-plum filling between two layers. I serve it cut into small squares, once it has cooled completely, with powdered sugar sprinkled on just before serving; that way, you can see the plums between the layers, and the cake cuts without getting squashed. Prep: 20 minutes. Cook: 24 minutes. Rest: 30 minutes. Total time: 74 minutes. Servings: 8. About 155 kcal and 5 g protein per serving.

Ingredients

10 medium plums
1 tablespoon sugar
1/8 teaspoon cinnamon
3 eggs
3 tablespoons sugar
2 tablespoons oil
170 g Greek yogurt
4 tablespoons flour
1/2 packet baking powder (5 g)
1 tablespoon powdered sugar

Preparation

1. Preheat the oven to 180°C and line a baking pan about 20 × 30 cm with parchment paper. 2. Wash the plums, cut them in half and remove the pits. Toss them with 1 tablespoon of sugar and 1/8 teaspoon of cinnamon. 3. Separate the eggs. Beat the egg whites until they hold stiff peaks and set them aside. 4. Beat the egg yolks with 3 tablespoons of sugar. Gradually pour in the oil and beat until the mixture is pale and foamy. Add the yogurt and mix until smooth. 5. Fold in the flour and baking powder, then gently fold in the egg whites, from the bottom up, until no white streaks remain. 6. Put half the batter in the pan, arrange the plums on top and cover them with the remaining batter. 7. Bake for 24 minutes at 180°C, until lightly browned at the edges and the center no longer looks liquid. 8. Let the cake cool completely, about 30 minutes, then dust it with powdered sugar.

Notes

Cut it into squares and serve with plain black tea, which goes well with the plums and cinnamon. For a gluten-free version, replace the flour with 32 g of gluten-free cake mix; the crumb may be a little denser. You can also use 170 g of plain soy yogurt instead of Greek yogurt, with a slight change in texture. The cake contains gluten, dairy and eggs. Choose ripe but still firm plums so they hold their shape in the batter. If they are very juicy, pat them dry after cutting, as the extra liquid can make the surrounding batter soggy. The 20 × 30 cm pan gives the batter a suitable layer; in a smaller pan it will be taller and may need a few extra minutes. Add the powdered sugar just before serving so it does not get damp on the surface of the cake. Keep covered in the refrigerator for up to 3 days.