Plum & olive oil cake with lemon cream

Plum & olive oil cake with lemon cream

The olive oil you use will really affect the taste of the final cake – it’s worth choosing the best quality you can. In this recipe by José Pizarro, he likes to use organic L’Estornell Extra Virgin Olive Oil. 

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  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr 10 mins
  • Total time1 hr 35 mins
  • Pluscooling

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  • Vegetable or sunflower oil, for greasing
  • 150g plain flour
  • 75g ground almonds
  • 2 tsp baking powder
  • 1 unwaxed lemon, zest
  • 3 large eggs
  • 200g caster sugar
  • 180g natural yogurt
  • 100ml extra virgin olive oil
  • 400g ripe plums, stoned and cut into chunks
  • Icing sugar, for dusting

Lemon Cream

  • 200ml double cream
  • 1 unwaxed lemon, zest
  • 3 tbsp icing sugar, sifted


  1. Preheat the oven to 190°C, gas mark 5. Grease and line a 20cm loose-bottomed cake tin with baking parchment. Put the flour, ground almonds and baking powder in a mixing bowl with the lemon zest and a pinch of fine salt; whisk with a fork to combine.

  2. In a large bowl, using an electric hand mixer (or in the bowl of a freestanding mixer), beat the eggs and sugar until really pale and doubled in volume (about 5 minutes). Turning the speed down to low, whisk in the yogurt, then the olive oil until combined.

  3. Fold the dry ingredients into the creamy mixture, then fold in the plums. Spoon into the prepared tin and bake for 1 hour-1 hour 10 minutes (cover with foil if it starts to get too dark) until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool a little more.

  4. When ready to serve, make the lemon cream. In a large bowl, use a balloon whisk to whisk together the cream, most of the zest and the icing sugar until the cream just holds its shape. Spoon into a serving bowl and scatter over the reserved zest. Serve the cake while still slightly warm, dusted with icing sugar, with the lemon cream alongside.


Typical values per serving when made using specific products in recipe


2,335kJ/ 559kcals



Saturated Fat












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