Receta Plum and Boysenberry Yoghurt Cake
Several weeks ago my officemate brought a huge plastic bag filled with plums freshly picked out of their garden definitely I grabbed some so that I can use it on something. When I got home I was thinking what to do with them, with lots of Boysenberry Yoghurt in the fridge and some apricot jam in the cupboard it will definitely be a plum cake. I was thinking of how to incorporate the plums into the cake, at first I thought I can put it on the top but I was afraid it will sink to the bottom once the cake rises so I placed it below and prepare it like an upside down cake. Aesthetically it did not come out nice but I tasted great, hopefully I can perfect the looks next time by adding some sort of caramel to the top so the pores does not show but for now here is how I made it.
Plum and Boysenberry Yoghurt Cake Total time 1 hour 30 mins
4 plums, sliced ¾ cup boysenberry yogurt ½ cup apricot jam 1½ cup flour 2 tsp baking powder ½ tsp salt ¾ cup brown sugar 3 eggs 1 tsp vanilla extract ½ cup oil
In a large bowl sift together flour, baking powder and salt. In a separate bowl mix together sugar, boysenberry yogurt, apricot jam, eggs, vanilla, oil. Combine flour mixture and yoghurt mixture, mix well until texture is even. In a non-stick 9-inch round spring form pan arrange sliced plums then pour the mixture. Bake in a 180C pre heated oven and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Let it cool down prior to slicing, serve with vanilla ice cream. 3.2.2708
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