For the past several years, I’ve been posting some fruit-based cake recipes during Christmas time. The reason being, I’ve noticed many people aren’t big fans of raisins, so traditional fruit cake is ‘no’ for them.
This year, I want to share this Plum & Almond Cake recipe with you. It’s a fabulous cake if I say so myself. We really loved it! The look, the taste, the texture, everything is absolutely spot on. And what’s more, it’s a super simple bake that looks just WOW!! The layered plums with the toasted almonds on the top and that golden hue of the cake is a treat for the eyes!
Now, let me tell you something… have you started your holiday baking? I hope you’ve soaked the fruits for this traditional fruit cake!
While I was taking pictures of the cake, I couldn’t resist myself. After clicking 4 or 5 pictures, I stopped. I went ahead cut a big slice for myself, heartily enjoyed it! There’s something so wonderful about eating a warm cake (how can you resist!?).
It was pure goodness and I so badly wanted to share it with someone immediately, so I called my friend, asked her whether she was home… packed some cake for her, went straight to give it to her.
That’s when I realized I’ve left the photo session midway!! I rushed back and got around to finishing it. See that’s how much I enjoyed this cake. I do hope you’ll also love it.
Please do bake it and let me know what you think in the comments section.
Btw, if you are looking for cake recipes… check out these.
Recipe from here
Ingredients
- 5 small plums (refer notes)
- 1 tablespoon caster sugar
- 125 grams 4 oz unsalted butter (softened)
- 100 grams ½ cup caster sugar (refer notes for substitute)
- 1 tsp grated lemon rind (refer notes)
- 2 eggs
- 1 cup self raising flour (refer notes for substitute)
- ½ tsp baking powder
- ¼ cup 35 g finely ground whole almonds
- 60 mls ¼ cup milk or plain yogurt (I used milk)
- 2 tbsp Almond Flakes (optional, but recommended)
Instructions
- Preheat the oven to 180°C/350°F. Grease and line the base and sides of a 16 cm springform tin with baking paper.
- Cut the plums in half and remove the pits. Slice each plum half into quarters and sprinkle a tablespoon of caster sugar over the plums (refer notes). Set aside.
- To make the cake, cream the butter, sugar and lemon rind together in a bowl until light and fluffy.
- Add the eggs and mix until combined well.
- Sift the flour and baking powder together and stir through the ground almonds. Add the flour mixture alternately with the milk to make a soft batter.
- Spoon the batter into the lined tin.
- Decoratively arrange the plum slices over the top of the cake, gently pressing the plums down into the batter. Bake the cake for 50 minutes to 1 hour or until the cake tests cooked when a skewer is inserted into it.
- Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.
I made the cake yest..consistency was perfect but it tasted bitter less sweet..bcoz of lemon rind.may be it was a little more..1lemon..I added as you said
Hi Neetha,
Thanks for trying the recipe. I’m not sure why it tasted bitter though… I used the rind of 1 lemon and it tasted alright, hhmm..
It’s not plum season in India , so what could be an alternative
You can use any other stoned fruit like cherry, apricot, peach…