About
Savor the sweet and tangy flavors of this Delicious Yogurt Plum Cake, a perfect balance of moist, fluffy cake and juicy, wine-marinated plums. Each bite is a delightful combination of citrusy lemon zest, creamy yogurt, and the warmth of nutmeg and clove, all layered with tender, baked plums. The rich aroma of the wine-soaked fruit infuses the cake with a subtle depth, making it the perfect treat for a cozy afternoon tea or an elegant dessert for guests. This easy-to-make cake will captivate your taste buds and become a go-to favorite!
Serves: 8
Cook time: 1h 20min
Difficulty: easy
Ingredients
For the batter
- 5 eggs
- 1 tablespoon baking powder
- 2 ¼ cups (280g) all-purpose flour
- Zest of 2 lemons
- ¾ cup (180g) butter
- 1 cup (250g) yogurt
- 1 cup (200g) granulated sugar
For the plums
- 5 plums
- ¾ cup (200ml) full-bodied wine (any type)
- ¾ cup (150g) sugar
- 1 tablespoon flour
- Pinch of nutmeg
- Pinch of clove
Step-by-step
1
Start by marinating the plums. Pour the wine, sugar, nutmeg, and clove into a saucepan. Simmer over low heat until the sugar dissolves. Set aside to cool.
2
Cube the plums and add them to the cooled wine syrup. Let them marinate for 30 minutes.
3
While the plums are marinating, preheat the oven to 340°F (170°C) and start preparing the batter.
4
Begin by separating the egg whites from the yolks.
5
In a separate mixing bowl, add the butter and half of the sugar. Mix until the butter becomes fluffy, then incorporate the egg yolks one at a time.
6
Add the lemon zest and yogurt, whisking until well combined.
7
Gradually mix in the flour and baking powder until the batter is smooth. Set aside.
8
In another bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
9
Gently fold the egg whites into the batter until well combined.
10
Using a strainer, drain the plums to remove excess syrup, then coat them with 1 tablespoon of flour.
11
Pour one-third of the batter into a 9-inch (22cm) springform pan lined with parchment paper. Evenly spread half of the plums over the batter.
12
Pour half of the remaining batter over the plums, then spread the rest of the plums.
13
Finally, pour the remaining batter over the last layer of plums.
14
Bake for about 50 minutes or until the cake is golden brown.
15
Allow the cake to cool completely before serving.
Flavorjazz 
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