plum and olive oil cake

It's stone fruit season here, so I'm baking with them every chance I can get. I spied blood plums in the fruit shop and came home to make plum cake, but which recipe to use?

I decided to adapt a Silvia Colocca recipe, using plums instead of apricots. The recipe is very easy to put together a makes a lovely tender cake. Here's the recipe for you which makes 8 slices. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Plum and olive oil cake 
6-8 plums, deseeded and quartered
150g caster sugar, reserve 1 tbs
2 eggs, lightly beaten
finely grated zest of 1 lemon
1 tsp vanilla extract
100 ml oil (I used a combination of extra virgin olive and canola oil)
1⅓ cups (200 g) self-raising flour   
½ tsp bicarbonate of soda
Pinch salt
⅓ cup milk
¼ cup flaked almonds, for sprinkling

Preheat the oven to 180°C, conventional. Grease and line a 20 cm square tin with baking paper.

Sprinkle the sliced plums with a tbs of caster sugar and set to one side. In a medium bowl, using a balloon whisk combine the beaten eggs with the remaining sugar, lemon zest and vanilla extract. Slowly drizzle in the oil and whisk until well combined. 

Sift the flour, the bicarbonate of soda and salt into a small bowl. Add to the egg mixture in batches alternating with the milk and whisk to form a smooth loose batter. Pour the batter into the prepared tin and arrange the plum slices on top any way you like because they will sink to the bottom of the cake as it cooks. Sprinkle with the flaked almonds and bake for 45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean.

Cool in the tin then turn out onto a wire rack and cool at room temperature for 1 hour before cutting into 8 slices.


Easy to make and even easier to eat.

See you all again next week with some more baking from my kitchen.

Bye for now,


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