Preheat oven to 180°C. Grease and line a 22cm springform pan. Place sugar, oil, yoghurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.
Place flour, ground almonds and ¼ tsp salt in a large bowl and stir to combine. Add yoghurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon ½ tsp jam into the centre of each plum, then bake for 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil to prevent over-browning.
Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.
Scatter over raw sugar and serve with cream.
Drink 2008 De Bortoli Noble One Botrytis Semillon ($25, 375ml), a Château Filhot Sauternes ($35, 375ml) or the Henriques & Henriques 10-year-old Malmsey from Madeira ($50, 500ml).
Place flour, ground almonds and ¼ tsp salt in a large bowl and stir to combine. Add yoghurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon ½ tsp jam into the centre of each plum, then bake for 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil to prevent over-browning.
Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.
Scatter over raw sugar and serve with cream.
Drink 2008 De Bortoli Noble One Botrytis Semillon ($25, 375ml), a Château Filhot Sauternes ($35, 375ml) or the Henriques & Henriques 10-year-old Malmsey from Madeira ($50, 500ml).