Ripe plums add bursts of sweet flavor and make juicy topping to this moist olive oil cake.
Ingredients
- 450 - 500 g firm plums
- 60 g butter, softened
- ¼ cup olive oil
- 80 g demerara sugar
- 3 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 125 g whole wheat flour
- 90 g all-purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- 2 tbs Muscovado sugar
- 1 tsp ground cinnamon
Directions
2.
Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater.
5.
Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
6.
Sift the flour, baking powder, and sea salt into a bowl; slowly add to the batter and beat just until incorporated.
7.
Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula.
8.
Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
9.
Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake. Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 62g | |
Recipe makes 16 servings | |
Calories 149 | |
Calories from Fat 66 | 44% |
Total Fat 7.52g | 9% |
Saturated Fat 2.69g | 11% |
Trans Fat 0.0g | |
Cholesterol 43mg | 14% |
Sodium 265mg | 11% |
Potassium 101mg | 3% |
Total Carbs 18.29g | 5% |
Dietary Fiber 1.6g | 5% |
Sugars 7.78g | 5% |
Protein 2.93g | 5% |
Advertisement
Advertisement