Lemony plum cake
During my childhood in the North-East of France, you couldn't miss plum season (quetsches, mirabelles, reines-claudes...) and it is mainly through pies and clafoutis that we'd enjoy them.
For a change, here's a perfect plum cake for tea time. A rich but low fat and low sugar cake. The fresh lemon taste will remind you that you just had a wonderful summer...
Recipe from Super Natural Every Day by Heidi Swanson
1 1/4 cup of white flour
1 1/4 cup of whole wheat flour
1 tbl spoon of baking powder
1/2 cup of brown sugar
1/2 teaspoon of salt
2 eggs
1 1/2 cup of yogurt
1/4 cup of butter, melted and cooled
zest of 3 organic lemons
10 plums
2 tbl spoons of raw sugar
2 tbl spoons of sliced almonds
Instructions
- Preheat oven to 400°F/205°C, with a gate in the first third of the oven.
- Butter and flour a pie dish.
- Stir the two flours, baking powder, sugar and salt in a bowl.
- In a bowl, stir the eggs and yogurt.
- Add the butter and lemon zest.
- Add this mixture to the rest and stir.
- Put everything in the pie dish.
- Cut the plums in 4 and add them on top of the dough.
- Disperse raw sugar and almonds on top of the cake.
- Bake for 20 to 25 minutes.