Omega Plum and Muscovado Madeira Cake

20 February 2014
Written by Nicola Galloway
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What better way to enjoy a lazy summer picnic than with a slice of delicious cake made with beautiful omega plums...aahh Nicola Galloway you've done it again


This cake is super moist so therefore keeps well for several days...if it lasts that long! Serve with yoghurt to offset the sweetness of the cake. If you don't have omega plums on hand, substitute with apricots, peaches, cherries, nectarines, even slices of apple and pear.

*Muscovado sugar is the ‘true’ brown sugar with a caramel flavour and deep-brown colour, which indicates its mineral content. Although not a superfood as such, it is more nutritious than refined white sugar. You can substitute standard brown sugar if muscovado is unavailable.

100g soft butter
1/2 cup (100g) muscovado or brown sugar (+ extra for sprinkling if the plums are tart)
3 room-temperature* free-range eggs
1 teaspoon pure vanilla extract
3/4 cup white unbleached flour
[GF: use 1/2 cup (80g) rice flour and 1/4 cup (30g) tapioca / corn flour]
1 1/2 teaspoon baking powder
1 cup (140g) ground nuts - almonds/ brazil nuts/ hazelnuts
8-10 ripe omega plums, halved


  • Preheat oven 180C. Line and grease a 25cm spring-form cake tin.
  • Cream butter and sugar in a mixer. Add vanilla, then eggs one at a time with the mixer going.
  • Sift flours and baking powder together into a bowl, add the ground nuts. Fold the dry ingredients through the wet mixture to combine. Pour into the prepared cake tin. Arrange the halved plums on top and sprinkle with a little sugar if needed.
  • Bake 45 minutes until an inserted skewer comes out clean. Remove from the tin and serve warm with yogurt or cool on a cake rack. Keeps well for several days in a cake tin.
  • *Note: It is important to use room temperature eggs when baking for best results and to prevent the butter/sugar mixture separating.



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