So I made panna cotta from a recipe I had used before (successfully, I might add) but made the mistake of trying to transport it to a friend’s house before it was fully set. It ended up being less of a dessert and more of a sloppy yoghurt and cream mess. But was I discouraged? Nay! I soldiered on. I brought that mess home with me and used it, along with the compote I had made to serve with it, to make a cake.
It turned out moist and yummy and not too sweet (so it makes a good breakfast? yes.)
You see sometimes, when a genius gets impatient and makes a mess of things, it turns into a tasty cake…
plum + cherry yoghurt cake
- 4-5 plums
- 2 large handfuls fresh cherries (or 2-3 extra plums if cherries aren’t in season)
- 1/2 c sugar
- 1 vanilla bean (or 1 tsp vanilla extract – real stuff not synthetic, it makes a big difference here)
- 1 cinnamon stick
- 3 star anise
- 4 tbsp butter, at room temp.
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 c plain greek yoghurt (I particularly like Liberté Mediterranean)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 c flour
Cut the plums in half, remove pits, and cut each half into 4-6 chunks. Put plums along with pitted cherries in a large saucepan along with sugar, star anise and cinnamon and turn heat to medium. Cut the vanilla bean in half, scrape the seeds into the saucepan then add the pod.
Once the fruit starts to bubble turn heat to low and let simmer, stirring occasionally, for about 45 minutes or until the fruit is soft enough to mash easily with back of a spoon.
Let it cool and it can be refrigerated up to 3 days. Any extra compote left after the cake is made is delicious on ice cream or yoghurt.
Preheat oven to 350°F.
Cream butter and sugar. Whisk in eggs and vanilla until smooth. Whisk in baking soda, baking powder and salt. Whisk in flour (in three parts) alternating with yoghurt (in two parts) until fully combined.
Pour the mixture into a greased 9″ cake pan. Place about 1/4 cup of compote in the center of each quarter of the cake (about 1 cup total) and swirl it in and around the batter with a spoon so there are ribbons of fruit throughout but it’s not fully combined.
Bake for 35 – 45 minutes. Serve warm or at room temperature.