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Yoghurt Sponge with plums.

Summer, what summer! The season did not materialise this year. Here in Devon the summer is the worse one I can remember. I am sitting in my office with the heating on (crazy, in August!) and I can hear wind howling outside.

On a positive note, I have made this sponge recently and I am a little bit ashamed to admit  that I have consumed it all, well nearly all by myself. It is an extremely easy cake to make, a little bit a muffin like texture. It tastes delicious with a glass of cold milk in the morning. I used plums we have picked on our Sunday walk but since then I have made one as well with blueberries and white chocolate. Both are equally delicious! Use any fruit you fancy, raspberries, rhubarb…and no need for an electrical equipment, just put it in a bowl and mix it well.

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          Yoghurt Sponge with Plums.

I have used a 22cm round tin

150g of natural yoghurt
150g caster sugar
75g of oil (sunflower)
2 eggs
1tsp baking powder
1 tsp vanilla essence
300g self raising flour

plums or blueberries ( a decent amount to cover the top of the cake)
In a mixing bowl mixed well with a wooden spoon or spatula all of the ingredients apart from the flour until all incorporated.
Fold in the sifted flour. Pour the mix into well buttered 20cm round baking tin and place on the top quartered plums or fresh blueberries.
Bake in the pre heated oven to160˙C for 35 min.

4 thoughts on “Yoghurt Sponge with plums.”

    1. Hi, coconut oil or olive oil will work also. Use vanilla extract it is much better, essence is just artificial version. With the blueberry and white chocolate one I have grated some orange zest, delicious! It is a kind of no fuss cake…:)

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