Plum and almond cake topped with flaked almonds

Plum and almond cake

Course Dessert
Cuisine Vegetarian
Keyword almond cake, plum cake,
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 8 people


  • 170 g butter (softened)
  • 250 g plums (halved)
  • 150 g golden caster sugar
  • 3 large eggs
  • 1 tsp almond extract
  • 115 g self-raising flour (see notes for the alternative)
  • 100 g ground almonds
  • 1 medium pinch of salt
  • 2 tbsp flaked almonds
  • 2 tbsp plum jam or conserve


  1. Pre heat the oven to 170 C (fan). Grease the 20 cm round cake tin and line the bottom of it with baking parchment. Cut 150 g of plums into a 1 cm dice, slice the rest into wedges and set both aside.

  2. Using an electric mixer, cream together the butter and caster sugar until pale and fluffy (about 3 minutes). Beat the eggs, one at a time, until combined, then add the almond essence.

  3. In a separate bowl, mix together the flour, almonds and a pinch of salt, then fold into the egg mixture until just combined. Spoon some of the cake batter into a bottom of the cake tin, just to cover it. Add a layer of diced plums on top, then pour the remaining batter on top. Arrange the plum wedges on top and bake for 50-60 minutes until risen and golden, or until inserted in the centre toothpick comes out clean.

  4. Cool in the tin for about 10 minutes, then transfer to a cooling rack. When ready to serve, toast the flaked almonds in a pan, until golden. Remove from the pan. Add plum jam into the pan with 1 tbsp of water, heat it up and stir to combine it. Brush the cake with plum jam then sprinkle with toasted almonds. Enjoy!

Recipe Notes