Heavenly Plum and Almond Cake Recipe: Sweet Orchard Magic

Sweet memories of summer afternoons drift through my plum and almond cake, a delightful dessert that whispers comfort and nostalgia.

Memories of grandmother’s kitchen inspire this delectable treat with its rich, golden crumb.

Almonds bring a subtle nutty essence that perfectly complements the soft, jammy plum pieces.

Seasonal fruits shine brightest when baked into tender, moist cakes like this one.

Each slice promises a harmonious blend of fruity sweetness and delicate nuttiness.

Warm from the oven, this cake beckons you to savor its irresistible charm and homemade magic.

Come explore a recipe that transforms simple ingredients into an extraordinary dessert experience.

Why Nigella Plum And Almond Cake Is A Treat

• Create Seasonal Delight: Capture the essence of summer with this vibrant plum and almond cake that transforms fresh fruit into a stunning dessert.
• Master Simple Baking: Enjoy a foolproof recipe perfect for bakers of all skill levels, requiring minimal techniques and basic kitchen tools.
• Versatile Crowd-Pleaser: Serve this elegant cake at brunches, afternoon tea, family gatherings, or as a comforting dessert that impresses without complex preparation.
• Quick Homemade Treat: Prepare this delectable cake in under an hour, making it an ideal solution for spontaneous baking cravings or last-minute dessert needs.

What’s Inside Nigella Plum And Almond Cake

• Plums: Fresh, ripe plums that add natural sweetness and juicy texture to the cake.
• Ground Almonds: Provides a rich, nutty flavor and helps create a moist cake base.
• Flour: The structural foundation that gives the cake its tender crumb.

• Eggs: Bind the ingredients together and contribute to the cake's rich texture.
• Butter: Adds richness and helps create a soft, tender cake.
• Vanilla: Enhances the overall flavor profile with its warm, aromatic notes.

• Sugar, Baking Powder, Salt: Work together to sweeten the cake, help it rise, and balance the flavors.
• Icing Sugar: Optional topping that adds a delicate, sweet finish to the cake when dusted on top.

How To Make Nigella Plum And Almond Cake

Step 1: Prepare Baking Station

Set your oven to a cozy 175C (350F). Grab a round cake tin and lovingly coat it with butter or cooking spray, then line the bottom with parchment paper for easy cake removal.

Step 2: Blend Dry Ingredients

• Ground almonds
• All-purpose flour
• Granulated sugar
• Baking powder
• Pinch of salt

Whisk these ingredients together until they’re perfectly blended and look like a soft, sandy mixture.

Step 3: Create Wet Mixture

In a separate bowl, crack open fresh eggs and add a splash of vanilla extract. Gently whisk until smooth, then pour in melted butter. Stir until everything looks silky and well-incorporated.

Step 4: Marry Wet and Dry Ingredients

Pour the liquid mixture into the dry ingredients. Fold gently with a spatula, mixing just until the batter looks unified. Don’t overmix – you want a tender, light cake.

Step 5: Arrange Plum Topping

Transfer the batter into your prepared tin. Nestle plum halves cut-side up across the surface, creating a beautiful fruity landscape.

Step 6: Bake to Golden Perfection

Slide the tin into the preheated oven. Bake for 40-45 minutes until the cake turns a gorgeous golden brown and a toothpick comes out clean when inserted.

Step 7: Finish and Serve

Let the cake cool completely in the tin. When ready to serve, dust with a delicate snow of powdered sugar for an elegant touch. Slice and enjoy this rustic, fruity delight!

Tips For Nigella Plum And Almond Cake Success

• Align Plums Perfectly: Arrange plum halves in a circular pattern for an elegant, professional-looking cake that's visually appealing and ensures even baking.
• Check Moisture Balance: Use ripe but firm plums to prevent excess liquid from making the cake soggy, maintaining the perfect texture and structural integrity.
• Enhance Almond Flavor: Toast ground almonds briefly before mixing to intensify their nutty taste and add a deeper, richer dimension to the cake.
• Prevent Sinking Fruit: Lightly coat plum halves in flour before placing on batter to help them stay suspended and prevent them from sinking during baking.
• Gluten-Free Option: Substitute regular flour with almond flour or gluten-free flour blend to make the cake suitable for those with wheat sensitivities.

Ways To Make Nigella Plum And Almond Cake Unique

• Gluten-Free Plum Cake: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version.
• Vegan Fruit Cake: Substitute eggs with flax eggs and use coconut oil instead of butter to create a plant-based alternative.
• Seasonal Berry Adaptation: Swap plums with fresh raspberries, blueberries, or strawberries for a different fruity profile.
• Low-Sugar Option: Use stevia or monk fruit sweetener to reduce overall sugar content while maintaining cake's delicious texture.

What Goes Well With Nigella Plum And Almond Cake

• Pair with Silky Sweet Dessert Wine: Sauternes from France offers golden, honeyed notes that beautifully complement the cake's almond and plum flavors.
• Create Creamy Coffee Companion: Serve a smooth cappuccino with rich, velvety foam that enhances the cake's delicate texture and nutty undertones.
• Match with Herbal Tea Delight: Brew chamomile or lavender tea to provide a gentle, floral backdrop that softens the cake's sweetness and highlights its fruity elements.
• Elevate with Vanilla Ice Cream: Scoop cold, creamy vanilla ice cream alongside the warm cake, creating a delightful temperature and flavor contrast that intensifies the dessert's richness.

Store Nigella Plum And Almond Cake The Right Way

• Place cooled cake in an airtight container and store in the refrigerator for up to 4 days, covering tightly to prevent drying out.
• Wrap individual cake slices in plastic wrap, then place in a freezer-safe container or ziplock bag, which keeps well for 2-3 months.
• Store at room temperature in a sealed container for 1-2 days if your kitchen stays cool and dry.
• Warm refrigerated or frozen slices in the microwave for 15-20 seconds, or gently reheat in a 150°C oven for 5-7 minutes until slightly warm.

Questions About Nigella Plum And Almond Cake

• Can I use other fruits instead of plums?

Yes, you can substitute plums with other stone fruits like peaches, apricots, or nectarines for a similar delicious result.

• Is this cake gluten-free?

The recipe contains flour, so it’s not gluten-free. However, you could potentially use almond flour or gluten-free flour blend as a substitute.

• How do I know when the cake is fully baked?

The cake is done when it turns golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.

• Can I make this cake ahead of time?

Absolutely! This cake can be prepared a day in advance and stored at room temperature, covered with a clean kitchen towel or in an airtight container.

Plum And Almond Cake Recipe

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4.8 from 28 reviews

• Total Time: 50-55 mins
• Yield: 8 1x

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Description

Sweet aromas of ripe plum and almond cake drift through kitchens, promising delightful Mediterranean flavors. Crisp edges, tender crumb, and juicy fruit slices welcome you to savor each luxurious bite of this simple yet elegant dessert.

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Ingredients

Scale 1x2x3x

Fruits:

• 8–10 ripe plums, halved and pitted

Main Ingredients:

• 1 cup ground almonds
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup granulated sugar

Other Ingredients:

• 1/2 cup (120 milliliters) unsalted butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 pinch of salt

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Instructions

1. Prepare baking equipment by greasing a round cake tin and lining with parchment paper at 175°C (350°F).
2. Create a dry mixture by combining ground almonds, flour, sugar, baking powder, and salt in a mixing bowl.
3. In a separate bowl, whisk eggs with vanilla extract until well blended.
4. Incorporate melted butter into the egg mixture, stirring gently.
5. Fold wet ingredients into dry ingredients, mixing until just combined and avoiding overmixing.
6. Transfer batter into the prepared cake tin, ensuring even distribution.
7. Arrange plum halves on top of the batter with cut sides facing upward.
8. Place tin in preheated oven and bake for 40-45 minutes, watching for a golden-brown surface and firm texture.
9. Remove cake from oven and allow to cool completely in the tin.
10. Once cooled, gently remove from tin and optionally dust with powdered sugar before serving.

Notes

• Toast almonds lightly before grinding to enhance their nutty flavor and release more aromatic oils.
• Select ripe, firm plums that aren’t too soft to maintain shape during baking and prevent excess moisture.
• Consider using gluten-free flour blend for those with wheat sensitivities, maintaining the cake’s delicate texture.
• Swap regular sugar with coconut sugar for a lower glycemic index and deeper caramel-like undertones.

• Prep Time: 10 mins
• Cook Time: 40-45 mins
• Category: Desserts
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 8
• Calories: 260 kcal
• Sugar: 22 g
• Sodium: 80 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 75 mg