2/3 cup (160ml) light-flavoured extra virgin olive oil
1 cup (280g) natural Greek-style (thick) yoghurt
1 tablespoon finely grated lemon rind
1 cup (220g) caster (superfine) sugar
1 cup (80g) desiccated coconut
1 teaspoon baking powder
1 ¾ cups (260g) self-raising (self-rising) flour
6 the MONTAGUE tree™ plums, sliced into thinly sliced wedges
extra caster (superfine) sugar, for sprinkling
METHOD
Preheat oven to 160°C.
Line a 20cm x 30cm slice tin with non-stick baking paper.
Place the eggs, oil, yoghurt, lemon rind and sugar into a bowl and whisk until combined.
Add the coconut, baking powder and flour and mix well.
Pour the mixture into the prepared tin, top with the plum wedges and sprinkle with the extra sugar. Bake for 45–50 minutes or until cooked when tested with a skewer. Allow it to cool in the tin for 10 minutes. Slice and serve with extra yoghurt.
8-
2 hours
