Easy plum and almond cake


This yummy plum and almond cake is a perfect desert for cooler weather and is delicious served with whipped fresh cream.

Plum and almond cake

Prep Time: 15 mins Cook Time: 30 Mins. Serves 6-8


8 to 10 plums

Two eggs

½ cup (125ml) milk

¼ cup (60g) butter melted

1 cup (100g) almond meal

½ cup (110g) caster (superfine) sugar

1/3 cup (50g) plain (all-purpose) flour

½ tsp baking powder

½ tsp ground cinnamon

Pinch of salt

Thick (double) cream, to serve.

This quick almond cake recipe is a great base for any kind of seasonal or preserved fruit, hence why I’ve snuck it in here!

  • Preheat the oven to 1800C (3500F). Grease and line a 20-24 cm spring-form cake tin with baking paper.
  • Have the plums, removing the stones, then slice them into quarters or eighths, depending on the size. Scatter the plums over the base of the cake tin.
  • Add the eggs, milk and melted butter to a bowl and whisk to combine.
  • Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter. Pour the batter over the plums and smooth the top.
  • Bake the cake for 30 minutes or until golden brown on top and cooked through. Serve warm, with some lovely thick cream.

Extract from:

Around the Kitchen Table

by Sophie Hansen and Annie Herron, pub. Murdoch Books, pb. RRP$39.99

Written by food writer Sophie Hansen and her mum, art teacher Annie Herron, it celebrates the joy and sense of satisfaction that comes with preparing a simple meal to share, pencilling a sketch or making a jar of jam to give as a gift.