Wholemeal plum cake with yogurt and rock sugar

Ingredients for 1 servings:

• 15 m.-large plum(s)
• 150 g margarine or butter
• 2 eggs
• 150 g yogurt
• 15 g rock sugar
• 200 g whole wheat flour
• 150 g almond(s), grated
• 1 tsp baking powder
• 1 vanilla pod(s)
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Remove the margarine from the refrigerator about 1 hour before preparation. Wash, stone, and halve the plums. Grease a springform pan and dust with flour. Mix the flour, almonds, and baking powder well. Separate the egg yolks from the egg whites. Season the egg whites with salt and chill. Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit). For the pastry, scrape out the vanilla pod. Add the seeds to the softened margarine and beat with the egg yolks until fluffy. Gradually add the yogurt and half of the sugar mixture. Stir in half of the flour mixture. Beat the egg whites with the other half of the sugar mixture until stiff peaks form. Carefully stir the egg whites and the remaining flour mixture into the batter. Pour the batter into the greased springform pan. Place the halved plums tightly on top and press in lightly. Bake the cake for about 45 minutes.