We were lucky enough to get the team at The Fat Pigeon in Piopio to share this wonderful recipe.
In the cake mixer place:
2 cups wholemeal flour
1 cup plain flour
2 tsp baking powder
½ tsp baking soda
2 cups rolled oats
2 cups brown sugar
1 cup coconut
2 lightly beaten eggs
300g melted butter
1 tsp vanilla essence
1 tsp cinnamon or Chinese five spice
200g cream cheese
½ cup lemon curd
Line a 28-30cm cake tin.
Spread ¾ cake mixture into the tin.
Dot 200g of cream cheese, and ½ cup lemon curd over the surface of the cake mixture and top with roasted plums.
Dot the remaining cake mixture on top of the filling.
Bake until cake is firm to the touch, about 1 ½ hours at 160°C fan bake.
If there is too much filling the cake may take a little longer.