Any kind of plums can be used for this cake. The orange and cinnamon and ginger make it a very fragrant cupcake – just right for an autumnal tea party. It also looks really good, so it’s perfect for a get-together with friends or for a child’s party.
200g natural yogurt
4 large eggs + 2 yolks
120 ml olive oil
Juice and zest of 2 large oranges
200g brown sugar
1 tsp. baking powder
0.5 tsp. ginger powder and cinnamon
1 pinch each of baking soda and salt
butter and sugar
icing sugar with vanilla for serving
Step by step recipe
Mix the flour and semolina with the ginger powder, cinnamon, baking soda, salt and baking powder. Add the orange zest and mix well.
Whisk the eggs with the egg yolks and sugar until smooth. Continue to whisk, gradually add the yogurt, olive oil and orange juice.
Mix the dry flour mixture with the liquid butter mixture. Do not knead vigorously – allow lumps to remain.
Preheat the oven to 170°C. Generously grease the parchment with butter and place in the muffin tin. Cut the plums in half lengthwise, removing the pips. Place the plums in the prepared mold, cut side up.
Fill the plums with the batter, place in the center of the oven and bake until a wooden skewer stuck into the center of the cupcake comes out dry, about 1 hour. Cool on a wire rack, carefully turn the cupcake over, remove the parchment and serve.