Olive Oil Plum Cake

READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour, baking powder, and sea salt into a bowl.
  • 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.
  • Add the sugar and beat at medium speed for 1 minute.
  • Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
  • Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
  • Slowly add the flour and beat just until incorporated.
  • 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.
  • Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
  • 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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