Delicious Recipes
Upside-Down Plum Yoghurt Cake
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Ingredients
Topping
- 4 large plums
- 2 tbsp raspberry jam
Sponge
- 100 g Glenilen Farm Natural Yoghurt
- 200 g caster sugar
- 3 large eggs
- Dash vanilla
- 2 tsp baking powder
- 190 g plain flour
- 120 ml vegetable oil
- 110 g raspberries
Method
- Preheat the oven to 190C (170 fan).
- Grease an 8-inch round loose-bottomed cake tin and line the base with parchment paper.
- Spread the jam evenly over the base of the tin.
- Halve and stone the plums, then place them in the jam, cut side down.
- To make the batter, add the natural yoghurt, oil, sugar, eggs, and vanilla to a mixing bowl and stir until well combined.
- Sieve in the flour and baking powder, then mix until fully incorporated.
- Fold in the raspberries, then pour the batter into the tin.
- Bake for 65-70 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes, the invert onto a plate.
- Remove from the tin and parchment paper, then serve with a side of Glenilen Farm Natural Yoghurt.
