Strawberry & Pistachio Yoghurt Bark
The perfect combination of salty and sweet
6-8 plums, halved and stone removed
3 tablespoons light butter or margarine
1/3 cup caster sugar plus extra tablespoon
1 teaspoon vanilla essence
1/3 cup buttermilk
3/4 cup self-raising flour
100g white cooking chocolate, chopped
Cream to serve
Icing sugar for dusting
Preheat oven to 180°C. Grease and line a 23cm round cake tin.
Whisk together butter and sugar. Add egg, vanilla and buttermilk and beat well.
Fold through flour until batter is smooth, then pour into prepared cake tin.
Arrange plum portions onto cake batter then scatter with chopped chocolate. Sprinkle with extra tablespoon of caster sugar and bake for 25-30 minutes or until cooked.
Cool to room temperature then serve on dessert plates with a dollop of cream and a dusting of icing sugar.
Recipe and photo courtesy of Aussie Summer Stonefruit. For more information and 'dribbilicious' recipes, go to http://www.facebook.com/AustraliaSummerStonefruit
Photo Credits: Brett Stevens