This is a slightly adapted recipe from The Waitrose magazine and it is wonderful. Soft, moist, delicious, simple. Just the perfect cake to have in.

You need a round tin measuring 20cm/8″ lined with baking parchment – you can line just the bottom.

Oven to 190C, cooking time 1hr

Ingredients

150 plain or spelt flour

75g ground almonds

Two teaspoons of baking powder

Zest of an unwaxed lemon

Pinch of salt

Three eggs

200g caster sugar

180g natural yoghurt (I used Greek organic)

100ml of very good (or as good as you can) extra virgin olive oil

400g ish of plums stoned and cut into pieces

(I’m sorry, there’s no reason for these gaps in between the ingredients, I have no idea why WordPress does this, if anyone knows do let me know!)

Lemon Cream

225ml double cream
Two tablespoons of lemon curd

Preheat the oven to 190C. Mix together the flour, ground almonds and baking powder and then add the lemon zest and the salt.

Whisk together – preferably using an electric whisk or your arms will fall off – the eggs and sugar until pale and thickened. About 5-7 minutes. Then slowly whisk the yoghurt and olive oil until all combined.

Now slowly fold in the dry ingredients. I used the whisk to do this but switched off if you see what I mean.

I placed the plums on the base of the cake tin and poured the mixture over the top. Mine was done in an hour, but after 20 mins I covered the top with foil. Yours might need a tad longer – check with a skewer or dry piece of spaghetti, it should come out clean.

You can serve this nicely warm, about 30 mins out of the oven. Or you can let it go cold. In warm weather, store in the fridge and to take the chill off give it 10-15 mins in the microwave. Serve with the cream which you have whisked together with the lemon curd – it all comes together very nicely, very fast.