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  • Olive oil plum cake

    1 vote
    Olive oil plum cake
    Prep: 20 min Cook: 40 min Servings: 16
    by Easy Cook - Laka kuharica
    508 recipes
    >
    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

    1.
    Pit and thinly slice the plums. Set aside.
    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.
    3.
    Add the sugar and beat at medium speed for 1 minute.
    4.
    Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
    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.

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