Plum Compote: - 1/2 cup chopped plums - 1/4 cup sugar - 2 tbsp water - 1 tsp cornstarch Almond Crumble: - 6 tbsp Flour - 6 tbsp Chopped Almonds - 2 tbsp Sugar - 1/4 tsp Cinnamon - 2 tbsp Melted Butter - 1/4 tsp Salt Cake Batter: - 3/4 cup Castor Sugar - 1/3 cup Olive Oil - 1/2 tbsp Vinegar - 1/4 cup Yogurt - 1 tsp Vanilla Extract - 1 cup Flour - 1/2 cup Almond Flour - 1.5 tsp Baking Powder - 1/2 tsp Baking Soda - Pinch of Salt - 1 cup Milk Instructions: 1. In a pan, combine chopped plums, water, and sugar. Simmer until some water evaporates. Add cornstarch slurry, cook until thickened, and set aside to cool. 2. For the crumble, mix melted butter, sugar, flour, cinnamon, and chopped almonds. Set aside. 3. In a large bowl, whisk olive oil and sugar. Add vanilla extract and yoghurt, and whisk until well combined. 4. Gently mix in almond flour, then sieve in salt, baking powder, baking soda, and flour. Mix gently. 5. Gradually add vinegar and milk to the batter until a smooth consistency is achieved. 6. Grease a baking tin with oil or butter. 7. Pour half of the cake batter into the tin, layer with plum compote, then add the remaining batter on top. 8. Sprinkle the crumble mixture over the batter. 9. Bake in a preheated oven at 180°C for 45-50 minutes until the cake is golden brown and a toothpick inserted comes out clean. #almondplumcake #plumcake #cakerecipes #easybaking #bakingrecipes