{RECIPE: Plum almond yogurt cake}

One of my favorite cakes to make is yogurt cake. Not only is this recipe low in fat, but the yogurt adds your daily dose of calcium and the almond flour gives a nice boost of protein. Feel free to sub in any  seasonal fruits you want: cinnamon apple with chopped walnuts in the winter, fresh gingered peaches and sliced almonds in the summer, the possibilities are endless.

Plum almond yogurt cake
(adapted from chocolate & zucchini)


  • 2 eggs
  • 1 cup plain unsweetened goats yogurt
  • 1/2 cup cane sugar
  • 4 tablespoons vegetable oil
  • 1 cup spelt flour (can substitute whole wheat pastry flour/all purpose)
  • 1 cup almond meal (ground almond flour)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 3 sliced plums (cut into quarters)
  • zest of one lemon
  • 3 tablespoons of raw pumpkin seeds
  • turbinado sugar for sprinkling

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla and lemon zest. In another bowl, sift together the flour and almond meal and baking powder. Add the flour mixture into the yogurt mixture, and blend together — don’t overwork the dough. Pour the batter into the prepared cake pan and decorate with fruit, seeds and turbinado sugar, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

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