Plum & olive oil cake with lemon cream

Name: Plum & olive oil cake with lemon cream
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8
Ingredients: Vegetable or sunflower oil, for greasing; 150 g plain flour; 75 g ground almonds; 2 tsp baking powder; 1 unwaxed lemon, zest; 3 large eggs; 200 g caster sugar; 180 g natural yogurt; 100 ml extra virgin olive oil; 400 g ripe plums, stoned and cut into chunks; Icing sugar, for dusting

The olive oil you use will really affect the taste of the final cake – it’s worth choosing the best quality you can. In this recipe by José Pizarro, he likes to use organic L’Estornell Extra Virgin Olive Oil.

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Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook1 hr 10 mins
Total time1 hr 35 mins
Pluscooling

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Vegetable or sunflower oil, for greasing
150g plain flour
75g ground almonds
2 tsp baking powder
1 unwaxed lemon, zest
3 large eggs
200g caster sugar
180g natural yogurt
100ml extra virgin olive oil
400g ripe plums, stoned and cut into chunks
Icing sugar, for dusting

Lemon Cream

200ml double cream
1 unwaxed lemon, zest
3 tbsp icing sugar, sifted

Preheat the oven to 190°C, gas mark 5. Grease and line a 20cm loose-bottomed cake tin with baking parchment. Put the flour, ground almonds and baking powder in a mixing bowl with the lemon zest and a pinch of fine salt; whisk with a fork to combine.
In a large bowl, using an electric hand mixer (or in the bowl of a freestanding mixer), beat the eggs and sugar until really pale and doubled in volume (about 5 minutes). Turning the speed down to low, whisk in the yogurt, then the olive oil until combined.
Fold the dry ingredients into the creamy mixture, then fold in the plums. Spoon into the prepared tin and bake for 1 hour-1 hour 10 minutes (cover with foil if it starts to get too dark) until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool a little more.
When ready to serve, make the lemon cream. In a large bowl, use a balloon whisk to whisk together the cream, most of the zest and the icing sugar until the cream just holds its shape. Spoon into a serving bowl and scatter over the reserved zest. Serve the cake while still slightly warm, dusted with icing sugar, with the lemon cream alongside.

Typical values per serving when made using specific products in recipe