Olive Oil Plum Cake Recipes

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.

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.

PLUM CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
• Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
• In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
• Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
• Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

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.

OLIVE OIL CAKE

Steps:

• Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
• Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

OLIVE OIL CAKE

Steps:

• Preheat oven to 325. Oil and flour a 9-inch loaf pan. Whisk first 5 ingredients in a large bowl.
• In another bowl, whisk eggs, milk, olive oil and orange zest to blend. Gradually whisk this into the flour mixture. Scrape into your loaf pan.
• Bake about 60 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan, on rack, for 20 minutes, then cool completely on rack.
• This would do well with a little orange or lemon chutney. Or even some whipped cream. Enjoy, friends!