Victoria Plum Greek Yogurt Cake

Victoria Plum Greek Yogurt Cake


225g plain flour

1tsp baking powder

½tsp baking soda

55g softened butter

225g sugar

2 free range eggs

1tsp vanilla essence

250g Greek yogurt

4tsp Victoria Plum Jam

2 peaches, sliced into wedges

180g blueberries

1tsp granulated sugar

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  1. Preheat oven to 200°C/180°C fan/gas 6. Grease the sides and bottom of a 22cm spring form tin with butter. Line the bottom with parchment paper and grease the paper too.
  2. Sift the flour, baking powder, baking soda, together into a mixing bowl.
  3. In a separate bowl, beat together butter, sugar and eggs until light in colour and fluffy. Add the vanilla essence and Greek yogurt and continue beating until creamy and light in colour.
  4. With the mixer on a low speed, add the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the tin. Top with Victoria Plum Jam, sliced peaches and scatter blueberries evenly on top. Sprinkle with granulated sugar.
  6. Bake for about 1 hour, until cake turns golden and a skewer comes out clean in the centre of the cake.
  7. Set aside the cake to completely cool (still in the tin) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the tin.


Serves twelve


Prep time: 20 minutes    Cooking time: 1 hour

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