Fresh plum and almond cake

Take advantage of the seasonal fruits and make this wonderful cake.
Image by:
Recipe from: 13 February 2011
Preparation time: 0 mins
Cooking time: 30 mins


  • 6
    large ripe plums
  • 500
    white cake flour
  • 12.5
    baking powder
  • pinch of salt
  • 180
    soft butter
  • 375
    castor sugar
  • 4
  • 250
    ground almonds
  • 5
    almond extract or essence
  • 250
  • To serve:
  • 100
    flaked almonds
  • icing sugar
  • whipped cream
Servings: Change Serving


Preheat the oven to 160°C. Line the bottom of a 23-cm non-stick cake tin (preferably a spring-form tin) with a circle of greased baking paper. Cut the plums in half, along their seams. Remove the pips, using the point of a sharp knife, and set aside.
Sift the flour, baking powder and salt on to a plate. Put the butter, caster sugar, eggs, almonds, almond extract and milk into a food processor fitted with a metal blade. Turn on the processor, and whizz the mixture together for a minute.  Now open the top of the food processor and tip in the sifted flour/baking powder/salt mixture. Whizz, on a high speed, for another minute.  Don't worry if the mixture looks slightly curdled: all will come right in the baking. (If you don't have a food-processor, simply combine all the ingredients in a large mixing bowl, using a large balloon whisk.)
Pour the batter into the prepared baking tin.  Press the halved plums, cut side up, into the batter. It doesn't matter how far you sink them in - they will all end up at the bottom of the pan.  Tap the cake tin sharply on the counter a few times to pop any air bubbles
Place in an oven heated to 160°C and bake for an hour and twenty minutes, or until the cake is pulling away from the sides of the tin, and an inserted skewer comes out dry. In the meantime, put the flaked almonds into a dry frying pan and toast, over a medium heat, until they're just beginning to turn golden brown. Remove from the heat and set aside.
Take the cake out of the oven, allow to cool for five minutes, and then run a sharp knife around the edges of the tin to release the cake.  Invert the cake onto a plate, flip off the metal bottom of the cake tin, and peel off the baking powder.  Turn the cake the right side up again.  Put the icing sugar into a tea-strainer (or sieve), and generously dust the top of the cake with it.
Sprinkle the toasted almonds over the cake. Serve warm, with whipped cream.
Makes one 22-cm cake. 
Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.

Read more on: fruit


Spicy mushroom nachos

2015-11-26 10:35 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Softening pears
Some pears come to market rock hard, but if left at room temperature they will soften. Tucking them into a sealed paper bag with a banana speeds the process.

Find a recipe


Inside Food24


Instagram: #Food24_sa


Millions of plastic particles in our food!

Scientists and researchers believe that almost five million tons of plastic is dumped in the oceans every year and it’s affecting our food.



Plastic on your plate
Prince George the green prince?
Lean, green, drifiting machine
One man's $1 million vision for an eco Africa


50 outdoor eating spots in Joburg

Beautiful places to dine out in Joburg where you aren't gazing into a parking lot.


Find a restaurant

There are new stories on the homepage. Click here to see them.