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.






Skill level

Average: 3.4 (118 votes)


  • 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

Cook's notes

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.