Plum & Almond Cake

I came across this recipe today and with an abundance of plums lying in the fruit bowl failing to grab the children’s attention, decided to make it.
90 g Butter, softenedimage
50g Coconut Sugar
135g Plain Flour
1 tsp Baking Powder
Pinch salt
2 Eggs, beaten
 2 tbsp Milk
45 g Ground Almonds
10 Plums, halved & stoned
For the topping:
45 g Butter
75 g Coconut Sugar
1/2 tsp Cinnamon
2 Eggs, beaten
1. Preheat the oven to 180ºC/Gas 4. Butter a 24cm spring form cake tin and line the base with baking parchment.
2. In a mixing bowl cream together the softened butter with the sugar until light and creamy.
3. Sift the flour, baking powder and salt together. Whisk the eggs and the milk together. Alternately add spoonfuls of the sifted flour and the egg mixture into the creamed butter, mixing well between each addition.
4. Spoon the cake mixture into the prepared cake tin. Sprinkle over the ground almonds. Arrange the plum halves cut side up on top of the cake mixture.
5. To make the topping, melt the butter, stir in the sugar and spice and cool slightly before beating in the eggs. Spoon the topping over and around the plums on the cake and bake for 1 hour* until set.
6. Cool the cake slightly before removing it from the tin. Serve with a nice dollop of freshly whipped cream.
*I have a fan oven and cooked this cake for 50 minutes, it was cooked perfectly at that.


This cake is absolutely delicious, and would work equally well as a dessert or something to have with coffee on these autumnal evenings.
If you don’t have plums, I think it would work well with sweet apple slices instead.

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