Save to your scrapbook

    Plum & elderflower cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Plum & elderflower cakes

    • Preparation time: 20 minutes + cooling
    • Cooking time: 25 minutes
    • Total time: 45 minutes

    Makes: 12


    80g sunflower oil, plus extra for greasing
    120g plain flour, plus extra for dusting
    3 plums
    2 eggs
    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars