Preparation time: 20 minutes; Baking time: 30-40 minutes; Serves: 4-6

Ingredients

• 70g (½ cup + 1 tbsp) all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 big firm black plums or 3-4 smaller plums (½ lb) cut into ¼ inch slices
• 3 large eggs, separated
• 100g (½ cup) sugar 
• ½ cup plain yogurt
• ¼ teaspoon pure vanilla extract
• 1 tablespoon Icing (confectioners) sugar, for dusting

Instructions

1. Preheat the oven to 375ºF (190ºC) ten minutes before using . Grease an 8 x 11 inch (20 x 28cm) oven proof dish. Sift the flour, baking powder and salt. Set aside.
2. Beat the egg yolks with the sugar until smooth. Add the yogurt and vanilla and beat until combined. Using the lowest speed, fold in the flour until just combined (do not over-mix)
3. In a separate bowl, beat the egg whites until soft peaks form. Using a spatula gently fold in the egg whites until incorporated. Pour the batter onto the prepared baking dish. Arrange the plum slices on top of the batter in a single layer. Bake 30-40 minutes until lightly golden on top and skewer inserted in the centre comes out clean.
4. Remove from the oven and dust with the icing (confectioners’) sugar. Serve warm for dessert.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the clafoutis at 375ºF (190ºC)  for 30 minutes.

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