Nigella Plum and Almond Cake is made with ripe plums, almonds, all-purpose flour, granulated sugar, eggs, unsalted butter, baking powder, vanilla extract, and a pinch of salt. This easy British Plum and Almond Cake recipe takes about 1 hour 10 minutes to prepare and can serve up to 8 people.
More Nigella Recipes:
Why You Will Love Nigella Plum And Almond Cake
- Bursting With Flavor. Every slice of our Nigella Plum and Almond Cake explodes with plum sweetness and almond richness. The harmony of these components will leave your taste buds wanting more.
- Moist And Tender Texture. Butter and eggs make this cake moist. Plums give moisture to the cake, making each slice irresistible. Its texture is irresistible.
- Visual Delight. This dessert is beautiful with its crimson or purple plum halves. The deep plum colors and golden cake foundation make a magnificent presentation for special occasions or impress guests. It’s a delicious and beautiful dessert.
What Is Nigella Plum And Almond Cake Recipe?
Nigella Plum & Almond Cake is a rich and tasty dessert made with sweet plums and crunchy almonds. Plums add a sweet and slightly sour taste and make the cake look colorful. Almonds add a nutty flavor and a bit of crunch. This cake is delicious because it mixes the fruity taste of plums with the nutty taste of almonds.
Nigella Plum And Almond Cake Ingredients
- 8-10 ripe plums, halved and pitted
- 1 cup almonds, finely ground
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
How To Make Nigella Plum And Almond
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lubricate a round cake pan.
- Combine the ground almonds, flour, sugar, baking powder, and a pinch of salt in a mixing basin. To ensure that the ingredients are equitably distributed, mix thoroughly.
- Whisk together the eggs and vanilla extract in a separate basin until frothy. Slowly add the liquefied butter while continuously whisking.
- Whisk the dry ingredient mixture into the egg mixture until a uniform batter is formed.
- Pour the batter evenly into the cake pan that has been greased.
- Cut side up, and arrange the plum halves on top of the batter. Gently press them into the batter, leaving some fruit exposed.
- Place the cake pan in a preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clear.
- Once baked, remove the cake from the oven and let it settle for 10 minutes in the pan. Then, place it on a wire rack to completely chill.
- After the cake has cooled, it can be served as-is or dusted with powdered sugar for added elegance.
Recipe Tips
- Use Ripe Plums. Choose plums that give a little when you squeeze them. The cake will have the best taste and moisture from them.
- Adjust Sweetness. Sugar content should be modified according to plum sweetness. If your plums are particularly sweet, you may want to cut back on the sugar in the recipe.
- Don’t Overmix The Batter. Add the vanilla and mix until just blended. A dense and tough cake may result from overmixing. It’s fine if there are still some lumps.
- Watch The Baking Time. Watch the cake carefully as it bakes. A dry cake can be the result of overbaking. Test doneness by inserting a toothpick in the middle; it’s ready when the toothpick comes out clean or with a few moist crumbs.
- Let It Cool Before Slicing. Wait until the cake has cooled completely before cutting it. This will ensure the cake’s structural integrity once it’s cut into uniform slices.
What Goes Well With Plum And Almond Cake?
Nigella Plum and Almond Cake pair well with various accompaniments serve it with a dollop of lightly whipped cream to enhance its richness. Alternatively, a scoop of vanilla ice cream or a drizzle of warm caramel sauce can add a delightful contrast and enhance the overall indulgence of the dessert.
How To Store Plum And Almond
- In The Fridge. After cooling, cover Traditional Nigella Plum and Almond Cake with plastic wrap or store it in an airtight container. Keep fresh for 3 days at room temperature.
- In The Freezer. First, cool Traditional Nigella Plum and Almond Cake before freezing prevent freezer burn by wrapping the cake tightly in plastic wrap and aluminum foil. Label and freeze it. Freeze it for 3 months.
How To Reheat Plum And Almond Cake
- In The Oven. Bake at 350°F (175°C). Cover cake slices with aluminum foil on a baking sheet to prevent drying. Warm the cake for 10 minutes.
- In The Microwave. A slice of cake on a microwave-safe plate reheats quickly. Heat on medium power in 20-second intervals until desired warmth. Overheating causes rubberiness.
- Steaming. This retains moisture. In a steamer basket or heatproof dish with a lid, wrap cake pieces in aluminum foil. Steam the cake evenly for 5-7 minutes.
FAQs
How Do I Prevent The Plums From Sinking To The Bottom Of The Cake?
To prevent the plums from sinking, lightly coat them in flour before adding them to the cake batter. This will help the plums distribute more evenly throughout the cake during baking.
Can I Substitute The Almonds With Another Type Of Nut In Plum And Almond Cake?
Yes, you can substitute the almonds with another type of nut, such as walnuts, pecans, or hazelnuts, choose a nut that complements the flavors of the cake and adjust the quantities accordingly.
Can I Use Other Fruits Instead Of Plums In Plum And Almond Cake?
Yes, you can experiment with other fruits in place of plums. Fruits like peaches, apricots, or berries can work well in this cake, adjust the quantities and ensure the fruits are suitable for baking.
Try More Nigella Recipes:
Nigella Plum And Almond Cake Nutrition Facts
- Calories: 333
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 6g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Plum And Almond Cake
Description
Nigella Plum and Almond Cake is made with ripe plums, almonds, all-purpose flour, granulated sugar, eggs, unsalted butter, baking powder, vanilla extract, and a pinch of salt. This easy British Plum and Almond Cake recipe takes about 1 hour 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lubricate a round cake pan.
- Combine the ground almonds, flour, sugar, baking powder, and a pinch of salt in a mixing basin. To ensure that the ingredients are equitably distributed, mix thoroughly.
- Whisk together the eggs and vanilla extract in a separate basin until frothy. Slowly add the liquefied butter while continuously whisking.
- Whisk the dry ingredient mixture into the egg mixture until a uniform batter is formed.
- Pour the batter evenly into the cake pan that has been greased.
- Cut side up, and arrange the plum halves on top of the batter. Gently press them into the batter, leaving some fruit exposed.
- Place the cake pan in a preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clear.
- Once baked, remove the cake from the oven and let it settle for 10 minutes in the pan. Then, place it on a wire rack to completely chill.
- After the cake has cooled, it can be served as-is or dusted with powdered sugar for added elegance.
Notes
- Use Ripe Plums. Choose plums that give a little when you squeeze them. The cake will have the best taste and moisture from them.
- Adjust Sweetness. Sugar content should be modified according to plum sweetness. If your plums are particularly sweet, you may want to cut back on the sugar in the recipe.
- Don’t Overmix The Batter. Add the vanilla and mix until just blended. A dense and tough cake may result from overmixing. It’s fine if there are still some lumps.
- Watch The Baking Time. Watch the cake carefully as it bakes. A dry cake can be the result of overbaking. Test doneness by inserting a toothpick in the middle; it’s ready when the toothpick comes out clean or with a few moist crumbs.
- Let It Cool Before Slicing. Wait until the cake has cooled completely before cutting it. This will ensure the cake’s structural integrity once it’s cut into uniform slices.