Roasted Plum and MZ Olive Oil Cake

Cassandra Morris for Fig and Salt, Serves 5


Cake Ingredients:

3 cups bakers’ flour

2 tablespoon baking powder

1 teaspoon of Mount Zero Pink Lake Salt

1 cup almond meal

4 eggs

1 cup Mount Zero Extra Virgin Olive Oil

2 cups caster sugar

2 teaspoon vanilla essence

2 cups Greek yoghurt

Cream cheese Icing (see below) 

Plum Jam (store bought is fine)

Roasted Plums (see below) 

Cream Cheese Icing Ingredients: 

600 grams icing sugar

100 grams unsalted butter (room temperature)

250 grams cream cheese (cold)

1 teaspoon vanilla essence

Roasted Plum Ingredients: 

6 ripe plums

1/3 cup brown sugar

Small knob of fresh grated ginger

Zest of one orange



Preheat oven 170°C.

Grease and line two 8 inch cake tins with baking paper.

In a medium sized bowl sift together the flour, baking powder, salt and add the almond meal gently mix together and set aside.

Place the eggs and sugar in the bowl of an electric mixer and beat until light and fluffy. 

Slowly add in the olive oil until the mixture is incorporated well.

Add in the dry ingredients alternately with the Greek yoghurt and mixing until well combined.

Pour the batter into the prepared pans and spread the batter out evenly, lightly tap the pans to remove any air pockets.

Bake for about 35 minutes or until cooked when tasted with a skewer.

Let the cakes cool for about 10 minutes in tins before cooling on a wire rack.


Preheat oven to 180°C.

Line a baking sheet with parchment paper.

Place plums cut side up on sheet.

Sprinkle with the brown sugar, ginger and orange zest.

Bake until soft and some juices run off, about 15 minutes or until golden juicy brown.


Beat the icing sugar and butter together in mixer with the paddle attachment until the mixture comes together and is well combined.

Add the cream cheese and beat until light and fluffy about 5-8 minutes.


Level the cakes after they have cooled.

Place one of the cakes on a cake stand and spread with the plum jam, top with some cream cheese icing and place the other sponge on top.

Place the rest of the icing on top and gently spread over cake not to close to the edges.

Top with the roasted plums and enjoy!

Cass (affectionately known as Figgy) is based in the picturesque Yarra Valley, Victoria and is a true country girl at heart. Give her lush landscapes and alpacas any day (Ok , and maybe Chlôe boots too). She is most at home dreaming, creating, experimenting and cooking, and with her astonishing eye for detail and style, Cass loves nothing more than to share this gift, and her specific expertise with her clients. Details are paramount, taste and experience even more so.

Recipe Ingredients from the Mount Zero Range