Lemony plum cake

Prep time 25 min Total time 50 min Serves 6 - 8

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

  1. Preheat oven to 400°F/205°C, with a gate in the first third of the oven.
  2. Butter and flour a pie dish.
  3. Stir the two flours, baking powder, sugar and salt in a bowl.
  4. In a bowl, stir the eggs and yogurt.
  5. Add the butter and lemon zest.
  6. Add this mixture to the rest and stir.
  7. Put everything in the pie dish.
  8. Cut the plums in 4 and add them on top of the dough.
  9. Disperse raw sugar and almonds on top of the cake.
  10. Bake for 20 to 25 minutes.