Fresh plums - small, Italian prune plums are recommended for making cakes, but I have made this yogurt cake with the basic black plums and red plums commonly available in the Australian supermarket in summer, and all work well. If using larger plums you just need to cut them into sixths or eights rather than quarters. You can use damson plums, but note these tend to be more sour.Use slightly under-ripe plums – if you use plums that are too ripe they will lose their shape on cooking and res...
