Olive Oil Plum Cake Recipes

OLIVE OIL PLUM CAKE

Steps:

• Preheat the oven to 350 degrees and butter a 9-inch springform pan or a 10-inch tart pan with a removable bottom. Line with parchment and lightly butter the parchment. Sift the flour, baking powder, and salt into a bowl.
• Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
• Turn the speed to low and slowly add the flour. Beat just until incorporated.
• Scrape the batter into the pan and spread it out evenly using an offset spatula. Arrange the plums on top in concentric circles, pressing them down into the batter.
• Bake the cake for about 40 to 45 minutes, until the edges of the plums are beginning to color and a tester comes out clean when inserted into the center of the cake. Remove from the oven and immediately sprinkle with the turbinado sugar. Let the cake cool for 10 minutes on a rack before releasing the sides of the springform or tart pan. Then let it cool completely before slicing.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

OLIVE OIL PLUM CAKE

Steps:

• Sift the flour, baking powder, and sea salt into a bowl.
• Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater.
• Add the sugar and beat at medium speed for 1 minute.
• Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
• Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
• Slowly add the flour and beat just until incorporated.
• Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula.
• Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
• Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake.
• Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.

EGGLESS FRESH PLUM CAKE RECIPE (WHOLE WHEAT, NO REFINED SUGAR)

Steps:

• Preheat your oven for atleast 10 to 15 minutes at 200 degrees C.
• Wash and pit the plums, roughly chop them into pieces.
• Also save some plum slices for garnishing / decorating the cake.
• In a clean dry glass bowl, sieve the whole wheat flour twice.
• Now add the baking powder and baking soda. Mix well using a whisk. Keep aside.
• In another glass bowl, measure and add the olive, coconut milk, vanilla essence and honey. (all the wet ingredients)
• Mix well and keep this aside.
• Now add the chopped plums into the whole wheat flour.
• Add the wet ingredients to the flour mix. Mix well using a spatula.
• Pour into a greased cake tin. Spread the batter evenly.
• Place the sliced plums and gently press them into the batter to avoid them from falling off while slicing.
• Sprinkle the melon seeds. Place this into a hot oven and bake this at 180 Degree C for 35 to 40 minutes.
• Once baked, insert a toothpick in the centre to check if its cooked. Allow it to cool completely before removing from the cake tin.

PLUM, BLOOD ORANGE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350
• Spray a 9″ round cake pan with cooking spray, line with a parchment round and spray again.
• Pit plums and cut into 1/4″ slices. Leave the skin on
• Stir together the golden pineapple white balsamic vinegar and the light brown sugar until the sugar dissolves.
• Pour into the prepared pan and tilt the pan until the bottom is covered.
• Arrange the plum slices in concentric circles until the entire bottom is covered. Set aside.
• In a large bowl whisk together the flour, corn meal, baking powder baking soda and salt.
• In a medium bowl add the sugar, sour cream, milk and orange juice. Stir to combine. Add the eggs and blood orange infused olive oil. Whisk to combine.
• Carefully pour the liquid mixture into the flour mixture and fold until just combined.
• Slowly pour into the cake pan being careful to not disturb the plums.
• Bake in the preheated oven for 40 - 45 minutes until a tester comes out clean.
• Cool on a wire rack for 10 minutes and then run a butter knife around the edges to loosen the cake and flip the pan to unmold.
• Carefully and slowly remove the parchment, replacing any plum pieces that may dislodge.
• Cool completely before serving.
• Serve with whipped cream or vanilla ice cream if desired.

OLIVE OIL PLUM CAKE

Steps:

• Sift the flour, baking powder, and sea salt into a bowl.
• Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth.
• Add the sugar and beat at medium speed for 1 minute.
• Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
• Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
• Slowly add the flour and beat just until incorporated.
• Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula.
• Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
• Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake.
• Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.