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Plum & elderflower cakes
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80g sunflower oil, plus extra for greasing
120g plain flour, plus extra for dusting
80g Greek-style yogurt
100g golden caster sugar
1½ tsp baking powder
1½ tbsp elderflower cordial
3 tbsp icing sugar
1. Preheat the oven to 180ºC, gas mark 4. Use a little oil to grease a 12-hole muffin tin, then dust with flour until evenly coated, tapping out the excess. Halve and stone the plums, then cut each half into 6 wedges; set aside.
2. In a large mixing bowl, beat the eggs lightly, then mix in the yogurt,
oil and sugar, until well combined. Fold in the flour, baking powder and
a pinch of salt, followed by 1 tbsp elderflower cordial. Divide between the muffin holes, then gently top each with 3 plum wedges, fanned out. Bake for 18-22 minutes, until a skewer inserted comes out clean.
3. Leave to cool in the tin for 5 minutes, then use a palette knife to carefully release the cakes and transfer to a wire rack; leave to cool completely. Mix the remaining ½ tbsp cordial with the icing sugar, then use a spoon to drizzle the icing over the cakes.
Typical values per serving:
This recipe was first published in July 2021.