- 8-10 plums, stones removed, cut in half if small, or quarters if large
- 200g (1 cup) granulated sugar
- 4 large free range eggs, lightly beaten
- 240ml (1 cup) light/mild tasting olive oil
- 1 teaspoon vanilla extract
- Zest of one lemon
- 2 tablespoons plain, soya yoghurt
- 250g (2 cups) self-raising flour (or plain all-purpose flour – if using plain flour increase the baking powder to 3 teaspoons)
- 1 teaspoon baking powder
- 2 tablespoons honey
Pre-heat the oven to 190˚C/375˚F. Grease and line a rectangular or large square baking tray (approximately 20x30cm) with baking paper.
Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.
Put the eggs and sugar into a bowl and whisk well, until the mixture starts to thicken. Gradually pour in the oil and vanilla extract and keep whisking until the mixture is pale and creamy. Add in the lemon zest and yoghurt.
Mix together well.
Sift in the flour and baking powder together and gently mix with a metal spoon or whisk until all the flour is incorporated.
Pour the batter carefully into the tray and gently press the plums into the top.
Bake in the pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.
When the cake is cooled a bit, begin the glaze. In a small pot, heat the honey and boil for no more than 1 minute; use a pastry brush to gently spread the boiled honey over the surface of the cake. A light touch is important here because the cake is tender.
Leave to cool before serving in slices.