Ravneet Gill’s recipe for orange, almond and olive oil cake with plum compote

Ravneet Gill’s orange, almond and olive oil cake with plum compote. Photograph: Laura Edwards/The Guardian. Food stylist: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food styling assistant: Áine Pretty-McGrath.

A teatime cake should be moist enough to last a few days, retain its flavour and only improve over time. The plum compote seeps into the sponge, creating a beautiful, rippled effect alongside the cream and toasted flaked almonds. The cream and plum topping can be added to each slice as it’s served, or used to decorate the top of the cake if you are serving it whole.

Orange, almond and olive oil cake with plum compote