Alive and Cooking

Gateau aux Plum

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165 g brown sugar

140 g Greek-style yoghurt

2 eggs

1 tsp vanilla extract

80 ml orange juice

11/2 orange

1 cup self-raising flour, sifted

1 cup ground almonds or almond meal

8 blood plums, halved and stoned

Jarred plum jam

Light olive oil


Unsalted butter for greasing


Preheat oven to 180 degrees.

Grease and line a 22 cm springform pan. Place sugar, 125 ml oil, yoghurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.

Place flour, ground almonds and 1 tsp salt into a large bowl and stir. Add the orange yoghurt mixture and whisk to combine. Pour batter into a greased cake tin sprinkled with flour, then place the plums (sliced-side up) onto the mixture.  Spoon 1/2 tsp jam into the centre of each plum, then bake for 50 mins – 1 hour.

In a pan, melt down 3 tbsp or so of plum jam until glossy and sticky. Brush the cake with the plum jam, set aside to cool for 10 minutes and serve.

Gateau aux Plum