Mediterranean Almond and Plum Cake
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Mediterranean Almond and Plum Cake Recipe
Updated August 2025
Chef’s Tips:
* Choose ripe but firm plums. Depending on the size and variety you have, you may need more or less than 400g. We used 6 large red plums.
* Vanilla can be used instead of almond extract.
* The cake batter is not too sweet, but with the added fruit it acquires the perfect sweetness.
* This cake is much better the day after it’s baked, so if you have time, make it a day ahead!
Ingredients
- 3 Farm Boy™ Omega 3 Eggs room temperature
- 1 cup Farm Boy™ Organic Plain Greek Yogurt
- 2/3 cup sugar
- 1/2 cup extra virgin olive oil
- zest of 1 orange
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup Farm Boy™ Almond Flour
- 2 tsp baking powder
- 400 g plums pitted and cut into wedges
- 1/2 cup sliced almonds
- icing sugar for dusting
Directions
- Preheat oven to 350°F.
- Grease a 9” round springform cake pan.
- In large mixing bowl, whisk Farm Boy™ Omega 3 Eggs until foamy.
- Add Farm Boy™ Organic Plain Greek Yogurt, sugar, olive oil, orange zest, and almond extract and mix until combined.
- In small bowl combine flour, Farm Boy™ Almond Flour, and baking powder. Add to the yogurt mixture, a bit at a time and mix until combined.
- Pour batter into prepared pan and tap on counter to remove any air bubbles. Top with plum wedges, arranging in a circular pattern. Sprinkle with sliced almonds.
- Bake for 55-60 minutes, until a tester inserted in centre comes out clean.
- Let cake cool for 10 minutes, then release the sides of the pan. Cool completely, then dust with icing sugar and serve.