Serves 8-10
Ingredients
2 medium apples, peeled and sliced
6 diced plums with stones removed
1 lemon, zest and juice
190g flour
2 tsp baking powder
Pinch salt
135g sugar
2 large eggs
½ cup olive oil
½ cup Greek yoghurt
Topping
2 Tbsp raw cane sugar or coconut sugar
1 Tbsp olive oil
Method
Preheat the oven 170°C
Grease and line a 22cm round cake tin.
Place the prepared apples and plums into a bowl, squeeze over the lemon juice and toss to combine. Set aside.
Beat the eggs, sugar and lemon zest until light and airy.
Slowly drizzle in the oil, beating continuously until incorporated.
Add the yoghurt and beat to combine.
Sift in the dry ingredients and fold through.
Add half the fruit and gently mix until combined.
Pour into the prepared tin and scatter over the remaining fruit.
To finish the cake, drizzle the olive oil and scatter the brown sugar over the top of the cake.
Bake for 40-50 minutes or until the centre bounces back when gently touched.
Cool for 20 minutes in tin before removing.
