Ingredients
- Unsalted butter, for greasing
- 6 ripe medium plums (Satsuma, Damson, and Greengage are my favorites)
- 4 large eggs, separated into yolks and whites
- ½ cup (100 g) sugar
- 1¾ cups (397 g) full-fat plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon kosher salt
- ½ cup (63 g) all-purpose flour
- ½ teaspoon baking powder
- 1 cup Granola or store-bought granola
How to Make It
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round springform pan.
- Pit the plums and cut each into 8 slices. Set aside.
- Combine the egg yolks and ¼ cup of the sugar in a large mixing bowl. Beat vigorously until pale in color, you can use an electric mixer fitted with the whisk attachment for this if you want to. Add the yogurt, lemon juice, vanilla bean paste, and salt and whisk to combine.
- Sift the flour and baking powder directly into the yogurt mixture and whisk until no dry bits of flour remain.
- Place the egg whites in the clean and dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Reduce the speed to low and, with the mixer running, slowly add the remaining ¼ cup sugar. Increase the speed to medium and beat until you have glossy, stiff peaks of meringue.
- Incorporate the meringue into the yogurt mixture in three additions. Fold each addition into the batter until smooth, without streaks or clumps of meringue. Transfer the mixture to your prepared springform pan.
- Arrange the plum slices on the surface of the batter. Scatter the granola over the top. Bake until the fruit has begun to caramelize and starts releasing some juices and the pudding has souffléd and browned at the edges, about 40 minutes.
- Cool the cake for 20 minutes before removing the springform pan and transferring to a cake plate. Serve warm or at room temperature. This cake keeps well in a sealed container in the fridge for up to 2 days, but it’s best eaten the same day.
