I’m not to be trusted, clearly.

Well I’m here though, now, let’s focus on that. And with this cake no less.

So funny thing, I thought the plums would be on top, similar to another olive oil cake I’ve made. I guess this batter was a bit less structurally sound.

I peeked in about halfway through and saw they had disappeared. Oops.

I had one of those, well let’s hope for the best moments and went on with the baking.

Lucky for me, you, and the party I went to later that night, it was for the best!

And those cute little jammy surprises were as lovely as you might imagine they would be.

Eat up buttercup!

This is essentially the same cake that I used here.

Plum Cake

adapted lightly from this cake from Canelle et Vanille

Yield: 1 nine inch round cake

Ingredients:

small amount of butter for greasing/flouring pan

3 eggs

1 cup raw sugar

1 cup full fat greek yogurt

1/2 cup olive oil

Zest of 1 lemon

1 cup brown rice flour (mine was sprouted and organic), plus a bit extra to flour pan.

1/2 cup millet flour

2 tablespoons tapioca starch

1 tablespoon baking powder

1/2 teaspoon salt

5 italian plums, halved and pitted

Directions:

Heat oven to 350 degrees

Line a round 9-inch cake pan with parchment paper. Then butter and flour the sides of the pan.

Set aside.

In a large bowl, whisk together the eggs, sugar, yogurt, olive oil and lemon zest.

Once mixed, add in the brown rice flour, millet flour, tapioca starch, baking powder and salt. Whisk again to thoroughly incorporate.

Pour into the cake pan and spread it out evenly.

Gently place plum halves all over the top of the batter.

Bake cake for 30 to 40 minutes or until it’s edges have turned a lovely golden brown and a cake tester comes out clean.

Let cake cool in pan and then run a knife around the edges and flip onto a plate. Remove the parchment paper from the bottom of the cake then take your serving plate or platter and flip cake again so the top is now the top once more.

I served mine with a dollop of greek yogurt on top.