This beautiful French gâteau can be made with blood plums that are fresh or from the jar. Not your average cake batter, the recipe calls for olive oil and yoghurt.
- 165 g (¾ cup firmly packed) brown sugar
- 125 ml (½ cup) light olive oil
- 140 g (½ cup) Greek-style yoghurt
- 2 eggs
- 1 tsp vanilla extract
- 80 ml (⅓ cup) orange juice
- 1 orange, zested
- 150 g (1 cup) self-raising flour, sifted
- 120 g (1 cup) ground almonds
- 8 x 80 g blood plums, halved, stoned or 1 kg jar whole plums, drained, stoned
- 110 g (⅓ cup) plum jam
- raw sugar and double thick cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2008 De Bortoli Noble One Botrytis Semillon ($25, 375ml), a Château Filhot Sauternes ($35, 375ml) or the Henriques & Henriques 10-year-old Malmsey from Madeira ($50, 500ml).
Preheat oven to 180°C. Grease and line a 22 cm springform pan. Place sugar, oil, yoghurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.
Place flour, ground almonds and ¼ tsp salt in a large bowl and stir to combine. Add yoghurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon ½ tsp jam into the centre of each plum, then bake for 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil to prevent over-browning.
Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.
Scatter over raw sugar and serve with cream.
Photography Brett Stevens
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.