Recipe: Olive Oil Plum Cake

Plum cake made in olive oil
Plum cake made in olive oil

Mmmmmm…plum cake. This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make. The best part is that it’s healthy as well.


  • One cup olive oil salt
  • 7 red or purple plums
  • 140g golden caster sugar, plus 1 extra tbsp
  • 3 eggs, lightly beaten
  • grated zest 1 large lemon
  • 175g flour
  • 6 tbsp. milk
  • 85g blanched almonds, chopped (the pieces should be quite big)
  • 6 heaped tbsp. plum jelly
  • 2 tbsp blackcurrant liqueur or port


  1. Heat oven to 180C/fan 160C/gas 4. Oil a 23cm springform tin, line base with greaseproof paper and oil the paper. Halve, stone and slice the plums.
  2. Beat olive oil and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
  3. Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
  4. Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
  5. Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

Also read: Recipe: Avocado and Cumber Sushi




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