Serves 8-12 (1 x 24 cm cake)
700g plums
1 cup caster sugar
250g butter, plus 25g extra
3 eggs
3/4 cup full milk
Finely grated zest of 1 large lemon
1 tsp vanilla extract
2 cups self raising flour
1 tsp baking powder
Icing sugar
Yoghurt to serve
1 Preheat oven to 180C. Grease a 24cm springform tin.
2 Halve the plums, remove the stones then slice. Toss 500g of the plums in a cup of the sugar then set aside.
3 Cream the remaining sugar with the butter until pale. Add the eggs one at a time while beating.