When it comes to defining the perfect teatime cake, Ravneet Gill believes it all boils down to moisture. An ideal cake not only retains its flavor but can actually improve over a few days. Take Ravneet’s orange, almond, and olive oil cake, for instance. Topped with a tangy plum compote, this cake features a delightful sponge with a beautiful, rippled effect, especially when garnished with cream and toasted flaked almonds. Whether you choose to serve the cream and plum compote on each slice or decorate the whole cake, it’s guaranteed to impress your guests.

The recipe is quite simple, making it a great option for anyone looking to create a delicious treat for 8 to 10 people. With just 10 minutes of preparation and an hour of baking time, this autumnal delight can be yours in no time.

Here’s your shopping list:
– 100g golden caster sugar
– 75g light brown sugar
– 175g plain flour
– 80g ground almonds
– 2 teaspoons baking powder
– A pinch of Maldon salt
– 150ml olive oil
– 3 large eggs
– Zest and juice of 2 large oranges
– 1 teaspoon orange blossom water (optional)
– 15g toasted flaked almonds for serving (optional)

To make the plum compote, you’ll need:
– 230g plums
– 50g caster sugar
– 1 cinnamon stick

And for the cream, gather:
– 300ml double cream
– 20g honey

To get started, preheat your oven to 180°C (or 160°C for fan ovens), which is about 350°F (gas mark 4). Prepare a 20 cm (8-inch) cake tin by greasing and lining it with baking paper.

In a large mixing bowl, blend the sugars, plain flour, ground almonds, baking powder, and a pinch of salt. In another bowl, whisk together the olive oil, eggs, orange zest and juice, and, if you’re using it, the orange blossom water. Gradually incorporate the wet ingredients into the dry mixture until fully combined. Pour the batter into your prepared cake tin and bake for about 45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely before decorating.

For the plum compote, halve and stone the plums, then cut them into quarters. In a saucepan, combine the plums, caster sugar, cinnamon stick, and 25ml of water. Simmer over medium heat for 15-20 minutes, stirring until the plums break down, then allow it to cool.

To whip up the cream, gently combine the double cream with honey and a pinch of salt until it reaches a thick, spoonable consistency.

When you’re ready to assemble, either spoon or pipe the whipped cream around the edge of the cooled cake, fill the center with the plum compote, and sprinkle with toasted flaked almonds if you like. Slice it all up, drizzling each piece with cream and plum compote for the ultimate taste experience.

(Note: The recipe was updated on October 2, 2024, to correct the cake tin size from 23cm to 20cm.)