This cake is very easy to make, and utterly delicious. It makes use of of the season’s bounty- hurry and try it while you can still find Italian Plums at the farmers’ markets!
And – it’s dairy free!
Lemon Olive Oil Plum Cake
Heat oven to 350. Coat a 9” cake pan with olive oil and dust with flour.
1 cup (5 oz) all purpose flour
¼ cup (1.5 oz) yellow cornmeal
1 tsp baking powder
¼ tsp table salt
¾ cup (5.25 oz) sugar
½ cup fruity Extra Virgin Olive Oil
3 large eggs
2 tsp vanilla extract
2 tsp lemon zest
10 Italian Plums, cut in half and pitted
Confectioner’s Sugar for dusting the top of the cake
Whisk together flour, cornmeal, baking powder and salt. Set aside.
In a large bowl, whisk the sugar and olive oil until completely emulsified.
Whisk in the eggs one at a time, then the vanilla and lemon zest.
Gently fold the flour mixture into the wet ingredients. Combine thoroughly.
Pour the batter into the prepared pan.
Lay the Italian Plums cut side down on top of the batter in concentric circles.
Bake 25- 30 minutes or until a cake tester comes out clean.
Cool 15 minutes on rack; unmold cake, turn plum side up and finish cooling on rack.
Dust the top of the cake with Confectioner’s Sugar.
BAKER’S NOTE – This cake is equally delicious without the addition of plums.