Plum and Almond Cake

Ursula Ferrigno's recipe for a luscious plum-studded cake makes a scrumptious dinner party dessert or tea-time treat
By Ursula Ferrigno
Plum and Almond Cake
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium



  • 90 g unsalted butter, softened
  • 90 g caster sugar
  • 135 g plain flour
  • 1 tsp baking powder
  • 01 pinches salt
  • 2 large eggs, beaten
  • 2 tbsp full-fat milk
  • 45 g ground almonds
  • 10 plums, halved & stoned
  • fromage frais, to serve

For the topping:

  • 45 g unsalted butter
  • 75 g caster sugar
  • 1/2 tsp ground cinnamon
  • 2 large eggs, beaten


1. Preheat the oven to 180ÂșC/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 it warm with fromage frais.

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