BLOOD PLUM CAKE VERSION 2
Another recipe for plum cake, this one I think moister than the one previously published.
165g firmly packed brown sugar
125 ml light olive oil ( I used vegetable oil)
140g Greek-style yogurt
1 tsp vanilla extract
80ml (1/3 cup) orange juice
1 orange, zested
150g self-raising flour
120g ground almonds (almond meal)
8 big blood plums, halved,stoned
110g plum jam
Preheat oven to 180C. Grease and line a 22cm springform pan. Place sugar, oil, yogurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.
Place flour, ground almonds and 1/a tsp salt in a large bowl and stir to combine. Add yogurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon 1/2 tsp jam into the centre of each plum, then bake for 1hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with alfoil to prevent over-browning.
Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.
I baked the cake on Thursday, it’s still very moist and beautiful. I’ve put it in the fridge and it keeps well. The recipe suggests scattering over raw sugar and serving with cream.
A recipe from Feast magazine, called Plum cake (Gateau aux prunes).