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Oat Plum Breakfast Cake




150g oats

75g runny honey

25g sunflower seeds

125g dried dates (de-stoned)

75g prunes


150ml double cream

1 tsp vanilla extract

40g icing sugar

200g cream cheese

75g yoghurt


1/2 tsp unsalted butter

2 tsp runny honey

10-12 small plums, halved

poppy seeds for sprinkling


  1. Cover the base of a spring-loaded cake tin with baking parchment.

  2. Blitz all the filling ingredients with 2 tsp water in a food processor, fill the tin and leave in the fridge to set.

  3. Heat the butter and honey in a small frying pan over medium heat until it starts to bubble. Add the plums cut-side down and leave to fry for 5 mins, turning once.

  4. Remove cake tin from fridge and spoon over the plums and syrup.

  5. Finish with poppy seeds just before serving.

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