We have used late season plums in combination with our Plum & Passionfruit Jam to create this delicious, jammy stone fruit cake. You could happily replace the plums with fresh or frozen raspberries for a delicious variation!


  • 160ml light flavoured extra virgin olive oil
  • 2 eggs
  • 1 cup (280g) greek style natural yoghurt
  • 1 tbsp lemon zest
  • 1 cup (220g) caster sugar
  • 1 cup (80g) coconut (you can use desiccated or shredded – whichever you prefer)
  • 1 tsp baking powder
  • 1 ¾ cup (260g) self raising flour
  • 6 – 8 plums cut into thinly sliced wedges
  • 2 tbsp Plum & Passionfruit Jam (or similar)
  • Extra caster sugar for sprinkling


  • Preheat oven to 160 degrees.
  • Line a 20cm x 30cm slice tin with baking paper.
  • Place the eggs, oil, yoghurt, lemon zest and sugar into a bowl and whisk until combined. Add the coconut, baking powder and flour and mix well.
  • Pour the mixture into the prepared tin and spread evenly.
  • Place 1 x tbsp of jam on top of the mixture at each end of the cake tin and swirl through very gently with a spatula to distribute.
  • Top with the plum wedges and and sprinkle with extra sugar. Bake for 45-50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before serving with yoghurt, ice cream or cream.


To Download Recipe Card please click here >> Jammy Plum & Yoghurt Cake