8
90 mins
Plum, Orange & Almond Cake
Ingredients
- 700g jar plums in juice, drain, reserve juice
- 50g unsalted butter, melted
- 1/4 cup brown sugar
- 150g unsalted butter, room temperature, chopped
- 3/4 cup caster sugar
- Finely grated zest of 1 orange
- 3 eggs
- 1 1/4 cups almond meal
- 1 1/4 cups SR flour
- 1 cup buttermilk
- Extra 2 tbsp caster sugar
- 1/2 vanilla pod, halved lengthways
- Greek yoghurt, to serve
Method
- Preheat oven to 160C fan forced. Line the base and sides of a 20cm round cake pan with baking paper. Cut plums in half and remove the seeds. Drain plums well on absorbent paper towel.
- Pour melted butter over the base of prepared pan and swirl to cover. Sprinkle with brown sugar. Place plums, cut-side down, over base.
- Beat butter, caster sugar and zest in the bowl of an electric mixer until pale and creamy. Add eggs, one at a time, until combined. Stir in almond meal. Stir in sifted flour and buttermilk in two batches until combined.
- Pour over plums and smooth surface. Bake for 1 hour 15 minutes or until a skewer comes out clean when inserted into centre of cake, covering with foil if overbrowning. Stand for 1 hour before inverting onto a plate then inverting again onto a clean serving plate.
- Boil reserved syrup, extra sugar and vanilla pod for 8-10 minutes or until reduced and thickened to syrup. Brush or drizzle syrup over cake and serve with Greek yoghurt.
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