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For the cake

    • 150g low-fat pure yogurt
    • 125g Truvia Baking Mix, or related granulated sweetener
    • four medium free-range eggs
    • 225g self-raising flour
    • 1tsp baking powder
    • 100g floor almonds
    • Just a few drops almond extract
    • 275g ripe plums, sliced
    • 20g flaked almonds


For the drizzle

  • 60g icing sugar
  • 1tbsp lemon juice


    1. Warmth the oven to 180°C/fan 160°C/gasoline four. Line a 20x30cm (approx) baking tin with non-stick baking paper.
      1. In a big mixing bowl, whisk collectively all of the cake substances, besides the plums and flaked almonds, till effectively mixed.
        1. Spoon the combination into the ready tin, then high with the plums, pushing them down into the combination a bit of. Scatter over the almonds. Bake for 30–35 min till a skewer inserted within the centre of the cake comes out clear.
          1. Take away from the oven and permit the cake to chill a bit of within the tin, then switch it to a wire rack to chill fully.
            1. For the drizzle, combine the icing sugar and lemon juice collectively till easy, then use a teaspoon or piping bag to drizzle the icing over the cooled cake. Minimize into 16 squares and serve.