Oregon Fruit presents The Queen of Tarts

Cake

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sugar

3 eggs

½ cup orange juice

Zest of one orange

¾ cup light olive oil

Poached Plums

1 can Oregon Fruit Purple Plums, drained, reserve ¼ cup syrup

2 Tbs orange juice

Preheat oven to 350degrees. Grease and flour a 9-inch round pan. To prepare cake, whisk together flour, baking powder, baking soda and salt. Combine sugar and eggs and beat with a mixer at medium speed until fluffy about 3 minutes. Mix in orange juice and zest. Reduce speed to low and add olive oil in a slow stream. Add flour mixture and stir just until combined. Pour into prepared pan. Bake about 35 minutes until golden and a knife inserted in the center comes out clean.

Meanwhile heat the plum syrup and orange juice over medium heat until reduced by half and thickened.  Pit and chop the drained plums. When the syrup is ready, stir in the plums coating with syrup.

Cool the cake for 5 minutes and then invert on a cake plate. Top with poached plums and serve warm.