The cake is still warm when the jam goes on, so Maison Perrotte’s mirabelle plum jam melts into a luminous golden glaze, with all the light, floral aroma of the ripe little plum.
Serves 8 · 50 min
Ingredients
- Butter, for the pan
- 1/2 cup (125 g) plain yogurt
- 2/3 cup (130 g) sugar
- 3 eggs
- 1/3 cup (80 ml) neutral oil
- 1 1/2 cups (190 g) flour
- 2 tsp baking powder
- 4 tbsp Mirabelle Plum Jam (Maison Perrotte)
Method
- Heat the oven to 350°F (180°C) and butter an 8-inch (20 cm) round cake pan.
- Whisk 1/2 cup (125 g) plain yogurt with 2/3 cup (130 g) sugar, 3 eggs and 1/3 cup (80 ml) neutral oil.
- Stir in 1 1/2 cups (190 g) flour and 2 tsp baking powder, pour into the pan and bake for 35 to 40 minutes, until a toothpick comes out clean.
- Warm 4 tbsp of the mirabelle plum jam and spread it over the top of the still-warm cake before serving.
The star of this recipe: Mirabelle Plum Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
