There’s a moment, just as this cake comes out of the oven, when everything feels a bit better. The smell alone — buttery and nutty with that sweet plum warmth — makes your kitchen feel like a hug. I made this on one of those odd late-summer days when the plums are almost too ripe and you’ve got just enough energy for a proper bake but not a full-on production. This was perfect.
It’s a Mary Berry number, so you know it’s reliable. But it’s also a little indulgent — the kind of cake that feels like it should be served on a vintage plate with a proper fork, maybe with a cup of tea you’ve actually taken time to enjoy. It’s soft and moist, but with those pockets of tangy plum and the crunch of toasted almonds on top — you’ve got contrast, texture, and comfort all in one go.
Honestly, it’s one of those cakes you slice “just a sliver” of, and then somehow you’re back in the tin five minutes later. You’ve been warned.
Why You’ll Love It
- It’s got that perfect balance of sweet and tart — thanks to those juicy plums.
- Ground almonds keep the crumb moist and soft for days.
- Super simple to throw together, even if you’re half-distracted by the telly.
- It feels a bit posh — perfect for guests, but also just you and a cuppa.
- Works warm with cream, or cold in your lunchbox (and yes, that’s allowed).
- Toasted almond topping + plum jam glaze = chef’s kiss.
Ingredients
- 170g butter, softened
- 300g plums (halved; 200g diced, 100g in wedges)
- 150g golden caster sugar
- 3 large eggs
- 1 tsp almond extract
- 125g self-raising flour
- 100g ground almonds
- ¼ tsp salt
- 2 tbsp flaked almonds
- 2 tbsp plum or apricot jam (for glazing)
How to Make It
Preheat and prep the tin:
Heat your oven to 170°C (160°C fan). Grease and line a 20cm round cake tin — bottom and sides. No skipping this, unless you fancy fighting your cake out later.
Mix the dry stuff:
In a medium bowl, stir together the flour, ground almonds, and salt. Set it aside like a little dry oasis while you deal with the rest.
Cream the butter and sugar:
In a big mixing bowl, beat your butter and caster sugar until pale and creamy. Should take about 3 minutes — longer if you’re using elbow grease. Add the almond extract and then beat in the eggs one at a time.
Fold it all together:
Gently fold in your dry mix. Don’t go mad here — just until everything’s combined. Overmixing makes for tough cake, and nobody wants that.
Add the plums:
Spread a couple spoonfuls of batter into the base of the tin — it helps with even plum distribution. Fold the diced plums into the remaining batter, then pour it in and smooth the top. Arrange the plum wedges over the top in whatever arty pattern makes you feel like a Bake Off contestant.
Bake until golden and glorious:
Bake for 50–60 minutes until golden brown and a skewer comes out clean. Let it cool in the tin for 10 minutes, then carefully transfer to a rack.
Glaze and sprinkle:
Toast the flaked almonds in a dry pan — takes about 2 minutes. Heat the jam with a splash of water until runny, then brush it over the cake. Scatter the almonds on top while it’s still a bit tacky. Stand back and admire your work.
Common Mistakes and How to Dodge Them
Why did my plums sink?
That’s just gravity, love. Toss them in a little flour before folding into the batter — helps suspend them a bit better.
My cake turned out dry — what happened?
Could be overbaked or not enough fat. Make sure you’re using softened butter and don’t bake it a minute longer than necessary.
The top cracked!
Totally normal for a rustic cake like this — call it “charm” and move on.
Why did the centre stay raw?
Could be your oven’s running cold. Always check with a skewer or gently press the centre — it should spring back. If not, give it another 5 and check again.
Storage and Reheating
Fridge or Room Temp:
Once cooled, wrap in parchment and store in an airtight tin. Keeps beautifully for 3–4 days on the counter.
Freezer:
Freeze whole or in slices. Wrap well in foil and plastic wrap. Defrost overnight — best enjoyed slightly warm.
Reheat (optional):
Microwave a slice for 15–20 seconds for that “just baked” feeling. Or pop it in a warm oven for 5–10 minutes wrapped in foil.
Frequently Asked Questions
Can I use tinned plums?
Fresh is best for texture, but tinned works in a pinch — just drain well and pat dry.
What’s a good sub for ground almonds?
Try hazelnut meal or extra flour in a pinch, but almonds give it that classic flavour and texture.
Can I skip the glaze?
You can, but you’ll miss that shiny, sticky finish. Apricot jam works well if you don’t have plum.
Can I make this gluten-free?
Yes — use a self-raising gluten-free flour blend and check that your almond extract is safe.
Nutrition Facts (Per Serving):
Calories: 287 kcal
Carbohydrates: 42g
Protein: 8g
Fat: 10g
Sugar: 27g
Sodium: 124mg
Fibre: 3g
Try More Mary Berry Recipes:
Mary Berry Plum And Almond Cake
Description
A soft, almond-scented cake dotted with juicy plums and topped with glossy jam and toasted almonds — cosy, rustic, and wonderfully moreish.
Ingredients
Instructions
- Preheat oven to 170°C (160°C fan). Line and grease a 20cm round tin.
- Cream butter and sugar, then add eggs and almond extract.
- Fold in flour, almonds, and salt. Stir in diced plums.
- Spoon into tin, top with plum wedges.
- Bake for 50–60 mins until golden and set.
- Glaze with warmed jam, sprinkle with toasted flaked almonds.
- Cool, slice, and serve.
Notes
- Ripe but firm plums hold their shape best.
- Toast almonds last-minute so they stay crunchy.
- Don’t overbake — check early and often.
- Works brilliantly with apricots or cherries too.