|1 cup||butter — melted|
|5||plums — halved and pitted|
|1/3 cup||sunflower oil|
|1 tsp||vanilla — essence|
|3/4 cup||wholemeal flour|
|1 tsp||Baking powder|
|1/2 tsp||ground cinnamon|
|2 tbsp||pistachios — finely chopped|
|1/2 cup||sugar-free vanilla yoghurt|
Pre-heat the oven to 180°C. Line an 18cm loose-bottom cake tin with baking paper. Pour the butter into the tin and swirl to coat. Arrange the plums, skin side down, in the tin.
Combine the xylitol, oil and vanilla and whisk with an electric mixer, 3 minutes. Add the eggs, one at a time, and whisk until well combined.
Add the polenta, flour, baking powder and cinnamon and mix until smooth. Pour the mixture over the plums and smooth out the top.
Bake for 35-40 minutes or until a cake tester comes out clean when inserted. Allow the cake to cool in the tin for 20 minutes before transferring to a cooling rack.
To serve, place the cake, plum side-up, onto a plate or cake stand. Peel off the baking paper and scatter the pistachios on top. Serve in slices with a dollop of yoghurt on each slice.
TIP: If you are not fond of the tartness of plums then simply replace them with sweet nectarines.