Nigella Plum And Almond Cake

There’s something quietly lovely about plums. They’re not show-offs like strawberries or overachievers like lemons — just soft, dusky, and quietly fragrant. I used to think of them as the sort of fruit you’d ignore in a bowl until they were too far gone. Then I tried baking them into a Nigella-style almond cake. Game. Changer.

This cake is one of those “stir and bake” miracles that comes together with zero fuss but somehow feels like you’ve pulled off something wildly elegant. The kind of thing you serve on a mismatched plate with a spoonful of cream, and everyone thinks you’ve baked straight out of a cookbook (which, technically, you have).

The way the plums soften into jammy puddles while the almond-rich cake browns at the edges — it smells like autumn in your kitchen, even in the middle of spring.

Why You’ll Love It

• It’s wildly easy – One bowl. One spoon. No faff.
• Soft, jammy fruit meets nutty cake – It’s like a frangipane tart, but without the stress.
• Naturally gluten-flexible – Swap the flour for almond meal and boom: gluten-free.
• Keeps like a dream – Actually better the day after, if you can wait.
• Visually stunning – The plums bake into stained-glass swirls. No decorating required.
• Customisable – Swap plums for peaches, cherries, even figs if you fancy.

Ingredients

• 8–10 ripe plums, halved and pitted
• 1 cup ground almonds
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• ½ cup unsalted butter, melted
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

How to Make It

Melt the butter and preheat the oven:

Pop your butter in a small pan or microwave to melt gently. Preheat your oven to 175°C (350°F) and line a round cake tin — springform if you’ve got one.

Mix the dry stuff:

In a big bowl, combine your ground almonds, flour, sugar, baking powder, and salt. Give it a quick mix with a fork or whisk — no need to sift unless you’re feeling extra.

Get the eggs fluffy:

In a separate bowl or jug, whisk the eggs and vanilla together until frothy. Then slowly whisk in your melted butter (not piping hot — just warm), until smooth.

Bring it all together:

Pour the wet mixture into the dry and stir until just combined. Don’t overmix — a few little lumps are fine. You’re aiming for a thick but pourable batter.

Pour and plum it:

Scrape the batter into your prepared tin and smooth the top. Nestle your plum halves, cut side up, all over the surface. Give them a little press so they sit snugly in the batter.

Bake to golden perfection:

Slide the tin into the oven and bake for 40–45 minutes. The plums will sink slightly and wrinkle at the edges — this is what we want. A toothpick in the centre should come out clean (unless it hits plum, of course).

Cool, dust, and slice:

Let the cake rest in the tin for 10 minutes, then move it to a wire rack. Once it’s cool, dust with icing sugar if you like — or just serve as is with a dollop of cream.

Common Mistakes and How to Dodge Them

Why are my plums sinking?
They’re supposed to sink a little, but if they disappear entirely, you might’ve added them before the batter had a chance to set. Try pressing them in just halfway.

My cake’s dry — what happened?
Most likely it was overbaked. Check it at the 40-minute mark. Remember, almond cakes don’t bounce back like sponge — they’re more tender and moist.

Can I make it sweeter or less sweet?
Absolutely. If your plums are super ripe, you can cut the sugar down by ¼ cup. Or go the other way and drizzle a little honey on top post-bake.

Why does it taste eggy?
Could be your eggs were a bit too large or not beaten enough. Whisk well, and use room temp eggs if you can.

Storage and Reheating

Room Temp or Fridge:
This cake keeps beautifully in an airtight tin for 2–3 days at room temp or up to 5 days in the fridge. The texture gets even more moist as it rests.

Freezer:
Wrap slices tightly in clingfilm and freeze. Best eaten within a month. Defrost on the counter and warm slightly before serving.

To Reheat:

• Oven: 160°C for 5–10 mins, covered in foil.
• Microwave: 20–30 seconds on medium, just enough to take the chill off.
• Steamer: Yes, really. Wrap in foil and steam gently for the most moist result.

Frequently Asked Questions

Can I swap the plums for something else?
Definitely. Try peaches, cherries, apricots, even pears. Just adjust for size and sweetness.

Is there a gluten-free version?
You can use almond meal instead of flour — just make it 100% almonds. You may need to add an extra egg or a splash of milk to help bind.

Can I use margarine instead of butter?
Technically yes, but you’ll miss out on that lovely buttery richness. If you must, go for a high-quality baking margarine.

What’s the best way to serve this?
Slightly warm, with whipped cream or Greek yoghurt. Or just a fork and a quiet corner. Totally valid.

Nutrition Facts (Per Serving):

• Calories: 333
• Fat: 15g
• Saturated Fat: 6g
• Carbs: 35g
• Sugar: 20g
• Protein: 6g
• Sodium: 150mg

More Nigella Recipes:

• Nigella Italian Apple Cake
• Nigella Fig Cake Recipe
• Nigella Lemon Poppy Seed Cake