Moist Plum, Walnut, and Orange Cake

In a bowl, whisk together 25 gr Flour, ¹/₄ tsp Baking Powder, ¹/₂ tsp Ground Cinnamon, and ¹/₄ tsp Table salt.

In a separate mixing bowl, beat ¹/₂ piece Eggs size M with 3 tsp Brown Sugar using a whisk until light, frothy, and pale.

Pour in ³/₄ tbsp Sunflower oil, 15 gr Cow Yogurt 3.6%, 1 ml Vanilla Extract, and finely grated zest from 15 gr Oranges, then whisk until smooth.

Add the prepared dry flour mixture to the wet egg mixture in two additions, gently folding with a spatula until just incorporated.

Gently fold diced 21 gr Plums and chopped 7.5 gr Walnuts into the batter until evenly distributed.

Line a small loaf tin with baking parchment and pour in the prepared cake batter, smoothing the top with a spatula.

Arrange sliced 9 gr Plums neatly on top of the batter, then scatter the remaining chopped 2.5 gr Walnuts and ³/₄ tsp Brown Sugar over the surface.

Transfer the tin to an oven heated to 175°C (347°F) and bake for 35 to 40 minutes until golden and a skewer inserted in the center comes out clean, then let cool.