Plum and cinnamon loaf cake

Make the most of the season’s juicy plums in this pretty loaf cake.

INGREDIENTS

200g unsalted butter, softened (plus extra to grease)

200g caster sugar

3 large eggs 3 tbsp Greek yoghurt

1 tsp baking powder

1 tsp cinnamon

250g self-raising flour (plus extra to flour) 4 ripe plums, sliced

1 tbsp plum jam (if you can’t find plum jam, use a red seedless jam)

METHOD

Preheat oven to 160°C.

Cream butter and sugar together with a beater. Beat in eggs one at a time.

Add yoghurt, flour, baking powder, and cinnamon. Beat the mixture until smooth.

Grease with more butter and flour a 30cm × 15cm × 6.5 cm loaf tin. Pour in the mixture.

Decorate with sliced plums over the top of the cake (make sure there are plenty). Bake for approximately 40 minutes. To check if the cake is baked, push a skewer below the plums into the center. It is done when the skewer comes out clean.

Remove from oven and leave to cool. Turn the cake out onto a wire rack.

Melt the jam in a small saucepan and glaze the top and sides of cake using a pastry brush.

Adapted from The Modern Jewish Table by Tracey Fine and Georgie Tarn, Skyhorse Publishing Inc. www.thejewishprincesses.com