Lemon-syrup yoghurt cake with boozy prunes

Step 1

For the boozy prunes, place the prunes and Marsala in a small bowl, then leave to soak for 1 hour or until prunes soften.

Step 2

Meanwhile, preheat oven to 180C. Grease a 20cm springform cake pan.

Step 3

In a large bowl, beat butter and sugar with electric beaters until thick and pale. Add yolks, 1 at a time, beating well after each addition. Beat in the lemon zest and juice.

Step 4

Sift flour and baking powder together and carefully fold into batter in 3 batches, alternating with yoghurt. (The batter will be quite thick and stiff.)

Step 5

In a separate bowl, beat eggwhites until stiff peaks, then gently fold into the batter. Spread batter into cake pan, smooth the top and bake for 50 minutes until a skewer inserted in the centre comes out clean. Set aside for 10 minutes to cool slightly.

Step 6

Strain Marsala from prunes, set prunes aside and pour Marsala into a pan. Add sugar, lemon zest and juice, then bring to the boil over medium heat, stirring, for 2 minutes or until slightly thickened. Return prunes to syrup, tossing to coat.

Step 7

Slice cake and serve with prunes and syrup, with extra yoghurt if desired.