Oat and plum tea cake

Canned plums bring back memories of warmer days in this tea cake, which also includes oats and almonds to make a light and tasty dessert. Don’t be surprised at how quickly it disappears!

  • 20 mins preparation
  • 55 mins cooking plus cooling
  • Serves 12
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  • 850 g can plums in natural syrup
  • 1/2 cup quick-cook oats
  • 1/3 cup caster sugar
  • 1 tsp ground cinnamon
  • 125 g ultra-light low-fat spread
  • 2 eggs
  • 1 1/2 cups organic self-raising flour, sifted
  • 1 cup buttermilk
  • 1 tbsp flaked almonds


  • 1
    Preheat oven to 180°C. Grease a 22cm springform pan and line base and sides with baking paper.
  • 2
    Drain plums, reserving ½ cup syrup. Halve and remove stones from 8 plums. Save remaining plums for another use.
  • 3
    Reserve 1 tablespoon of oats. Combine sugar and cinnamon in a small bowl. Reserve 1 teaspoon of the cinnamon sugar mixture.
  • 4
    Place spread and cinnamon sugar mixture in a small bowl and beat with an electric mixer until pale and creamy. Add eggs, one at a time, beating until well combined. Stir in flour, oats, buttermilk and reduced plum syrup until well incorporated. Pour mixture into prepared pan. Arrange plums on top, cut-side down. Sprinkle with almonds and reserved oats.
  • 5
    Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Sprinkle with reserved cinnamon sugar mixture. Cool in pan.