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Ricetta Olive oil plum cake

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Ripe plums add bursts of sweet flavor and make juicy topping to this moist olive oil cake.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 16 servings
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Cost per serving $0.35 vedi dettagli


Pit and thinly slice the plums. Set aside.
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.
Sift the flour, baking powder, and sea salt into a bowl; slowly add to the batter 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.


Nutrition Facts

Amount Per Serving %DV
Serving Size 62g
Recipe makes 16 servings
Calories 149  
Calories from Fat 66 44%
Total Fat 7.52g 9%
Saturated Fat 2.69g 11%
Trans Fat 0.0g  
Cholesterol 43mg 14%
Sodium 265mg 11%
Potassium 101mg 3%
Total Carbs 18.29g 5%
Dietary Fiber 1.6g 5%
Sugars 7.78g 5%
Protein 2.93g 5%
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