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Nutrition: nutrition per slice

  • kcal338
  • fat20g
  • saturates10g
  • carbs36g
  • sugars17g
  • fibre2g
  • protein5g
  • salt0.52g
    low

Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.

  • step 2

    Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.

  • step 3

    Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.

  • step 4

    Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.

  • step 5

    Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

RECIPE TIPS
GIVING IT A TWIST

Replace the plums with peaches, nectarines, apricots or apples, and use sieved apricot jam for the glaze.

Recipe from Good Food magazine, September 2004

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.3 out of 5.13 ratings

pinkhamcaroll838

Excellent way of using plums, especially with the cassis and recurrent glaze! Yummy.. Much more delicious than the traditional crumble!

laxilax

I made a few tweaks... Orange zest instead of lemon and I don’t add the jam across the top. Have tried with both plum and apricots and is delicious. When I use apricots I just halve and pop 6 halves around the edge evenly which become gooey and sticky whilst baking. I often top the apricot version…

marjib

A star rating of 5 out of 5.

I made this fabulously easy plum cake with my 5 year old grandson. We cheated and used the all-in-one method - quick whizz and you're there! We also used flaked almonds. I have now made the cake three times - we have a plum glut- and the last time some of the plums sank through the cake, which…

marjib

And a footnote some years on. I find that it is good to make 2 at a time - and because our plums are smaller I put them in the tin first, just to see how many I'll need. This year 26 Czar plums for two cakes.

rachsgoodfood

A star rating of 5 out of 5.

I made this on saturday and having read the reviews about the sponge rising above the plums I put the plums in a layer on the bottom of the tin and the sponge on top and it worked brilliantly. I didn't have any blanched almonds so used ground and it was absolutely delicious. Very easy and…

pinkhamcaroll838

What a good idea to use ground almonds! Can't wait to try this recipe out... Have some organic plums from my veg box which look delicious...

marambert

I made this with a bag of mirabelle plums from the freezer. I read the comments about the fruit sinking so I kept some plums back and cooked them in a pan with some sugar I then put them on the top when the cake was cooked. A lovely moist cake that was well received.

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