Ingredients

• 125g unsalted butter
• 1/2 cup (110g) caster sugar
• 3 large free-range eggs, separated
• 1 tablespoon grated lemon zest, plus 1/4 cup (60ml) lemon juice
• 180g plain flour
• 1 teaspoon baking powder
• 200ml low-fat Greek-style yoghurt

Boozy prunes

• 100g pitted prunes
• 200ml Marsala (see Notes)
• 1/4 cup (55g) caster sugar
• Zest of 1 lemon, pared, thinly sliced, plus 2 tablespoons lemon juice

Method

• Step 1 For the boozy prunes, place the prunes and Marsala in a small bowl, then leave to soak for 1 hour or until prunes soften.
• Step 2 Meanwhile, preheat oven to 180C. Grease a 20cm springform cake pan.
• Step 3 In a large bowl, beat butter and sugar with electric beaters until thick and pale. Add yolks, 1 at a time, beating well after each addition. Beat in the lemon zest and juice.
• Step 4 Sift flour and baking powder together and carefully fold into batter in 3 batches, alternating with yoghurt. (The batter will be quite thick and stiff.)
• Step 5 In a separate bowl, beat eggwhites until stiff peaks, then gently fold into the batter. Spread batter into cake pan, smooth the top and bake for 50 minutes until a skewer inserted in the centre comes out clean. Set aside for 10 minutes to cool slightly.
• Step 6 Strain Marsala from prunes, set prunes aside and pour Marsala into a pan. Add sugar, lemon zest and juice, then bring to the boil over medium heat, stirring, for 2 minutes or until slightly thickened. Return prunes to syrup, tossing to coat.
• Step 7 Slice cake and serve with prunes and syrup, with extra yoghurt if desired.