Olive Oil Cake with Roasted Plums, Amaretti Crumble, and Mascarpone Cream

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A rustic Italian olive oil cake crowned with honey-glazed plums and a buttery amaretti crumble, then finished with a cloud of vanilla mascarpone cream. The fruit releases jammy juices as it bakes, soaking the tender crumb with sweet-tart flavor.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 33 gSugar
• 7 gProtein
• 210 mgSodium
• 210 mgPotassium
• 95 mgCalcium
• 1.8 mgIron
• 6 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the cake

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 3/4 cup (180 ml) mild extra-virgin olive oil
• 3/4 cup (180 ml) whole milk
• 2 tbsp honey
• 1 tbsp vanilla extract
• Finely grated zest of 1 lemon

For the roasted plums

• 6 ripe red or black plums, halved and pitted
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Pinch of fine sea salt

For the amaretti crumble

• 8 amaretti cookies, coarsely crushed
• 2 tbsp all-purpose flour
• 2 tbsp cold unsalted butter, cubed
• 1 tbsp light brown sugar
• 1/4 tsp almond extract

For the mascarpone cream

• 1 cup (225 g) cold mascarpone cheese
• 1/2 cup (120 ml) cold heavy cream
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Pinch of fine sea salt

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and dust the sides with a little flour.
2. In a large bowl, whisk the flour, granulated sugar, baking powder, and salt to combine. In a separate bowl, whisk the eggs, olive oil, milk, honey, vanilla, and lemon zest until completely smooth, then pour the wet mixture into the dry and fold gently until just combined — do not overmix.
3. Pour the batter into the prepared pan and smooth the top. Toss the plum halves with the honey, olive oil, cinnamon, and salt, then nestle them cut-side up across the surface of the batter, slightly overlapping if needed.
4. Make the crumble by pinching the crushed amaretti, flour, cold butter, brown sugar, and almond extract together with your fingertips until coarse, sandy clumps form. Scatter evenly over the cake, letting some fall between the plums.
5. Bake for 40 to 45 minutes, until the top is deeply golden, the plums are tender, and a toothpick inserted into the cake (not a plum) comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack to cool until just warm.
6. While the cake cools, whip the mascarpone, heavy cream, powdered sugar, vanilla, and salt in a chilled bowl to soft, billowy peaks — stop the moment it holds its shape so the cream stays cloud-light.
7. Serve slices of the warm or room-temperature cake with a generous spoonful of mascarpone cream. The cake is also lovely cold the next day, with extra cream spooned alongside.

Cook’s Notes

• Choose a mild, fruity extra-virgin olive oil — a peppery or grassy oil will overpower the cake.
• Swap the plums for ripe peaches, apricot halves, or quartered figs depending on the season; adjust honey to taste based on fruit sweetness.
• Whip the mascarpone cream right before serving and keep it chilled; over-whipping or warm mascarpone can turn it grainy.
• The unadorned cake keeps well covered at room temperature for 2 days; store the cream separately in the fridge.
• For an adult twist, brush the warm cake with 2 to 3 tablespoons of amaretto or vin santo after baking.

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