Plum Brandy Yogurt Cake
Time: 20 mins + 30 mins to bake
For the cake:
½ cup Greek yogurt
½ cup sugar
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
120ml plum brandy
½ cup sunflower oil
For the glaze:
30ml plum brandy
¾ cup of powdered sugar
Preheat the oven to 160 degrees Spray an 20cm fluted Flan pan with baking spray. Set aside.
In a large Mixing Bowl, combine the yogurt, sugar, and eggs – stirring until well blended. Add the flour, baking powder, salt and brandy, mixing to just combine.
Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
Pour the batter into prepared pan. Scatter the blueberries on the top of the cake.
Bake for 30 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to over-bake though.
Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
Combine the brandy and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is even. Some of it will drip off, and down the side but most of it will soak in. Allow cake to cool before serving on a cake stand.