165 g brown sugar
140 g Greek-style yoghurt
1 tsp vanilla extract
80 ml orange juice
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.