Plum and Apple Cake

Preparation info

  • Difficulty


  • Makes


    8–9 inch 20.5–23 cm cake

Appears in


  • 2 eggs, separated
  • 5 oz / 140 g light muscovado sugar
  • 5 oz / 140 g plain yoghurt
  • 3 tbsp sunflower oil
  • 6 plums, stoned and thinly sliced
  • 2 dessert apples, peeled, cored and thinly sliced
  • 5 oz / 140 g self-raising wholemeal flour
  • 1 scant tsp baking powder
  • pinch of salt


Beat the egg yolks and sugar together until pale and foamy. Whisk the egg whites to firm peaks. Mix the yoghurt and oil into the egg and sugar, and then add the fruit. Sift the dry ingredients together, and stir into the mixture, finally folding in the egg whites. Pour into a greased 8 or 9 in / 20.5 or 23 cm cake tin, and bake in a preheated oven at 200°C / 400°F / Mark 6 for about 30 minutes. Serve warm as a pudding, with poached plums, apple purée or yoghurt, or serve cold as a cake.


Variations on this theme can be played with different combinations of fruit. It is very good with pears, and chopped walnuts.