Nigella Plum And Almond Cake

This easy Plum and Almond Cake by Nigella is a simple, moist, and nutty dessert that’s perfect for any occasion. Bursting with juicy plums and a hint of almond, it’s a quick bake made with everyday ingredients. Topped with toasted almonds and a glossy jam glaze, it’s both comforting and elegant.

Ingredients Needed

• 170g (6 oz) butter (softened)
• 300g (10½ oz) plums, halved
• 150g (¾ cup) golden caster sugar
• 3 Large eggs
• 1 tsp almond extract
• 125g (1 cup) self-raising flour (for an alternative, use plain flour with 1½ tsp baking powder)
• 100g (1 cup) ground almonds
• ¼ tsp salt
• 2 tbsp flaked almonds
• 2 tbsp plum jam (or apricot jam)

How To Make Plum And Almond Cake

1. Preheat the oven: Preheat the oven to 170°C (160°C fan) / 340°F. Grease a 20 cm (8-inch) round cake tin and line the base with parchment.
2. Prepare the plums: Dice 200g (7 oz) into 1 cm pieces and slice the rest into wedges. Set aside.
3. Mix dry ingredients: Combine flour, ground almonds, and salt in a medium bowl.
4. Cream butter and sugar: Beat butter and sugar with an electric mixer for 3 minutes until pale and fluffy.
5. Add eggs and flavor: Beat in eggs one at a time, then stir in almond extract.
6. Combine batter: Fold the dry ingredients into the wet mixture until combined.
7. Layer batter and plums: Spread a thin layer of batter on the bottom of the cake tin. Fold the diced plums into the remaining batter and transfer to the tin. Smooth the top, then arrange plum wedges on top.
8. Bake: Bake for 50-60 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool and decorate: Cool in the tin for 10 minutes, then transfer to a rack. Toast flaked almonds in a dry pan. Heat jam with 1 tbsp water, then brush over the cooled cake. Sprinkle with toasted almonds.

Recipe Tips

• Use ripe plums: Ripe plums add more flavor and juiciness to the cake. Avoid using overly soft or unripe ones for the best texture and taste.
• Fold gently: When adding the dry ingredients to the batter, fold carefully to avoid deflating the mixture and to keep the cake light and airy.
• Check with a toothpick: To ensure the cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is ready.
• Toast the almonds: Lightly toast the flaked almonds before adding them on top for extra crunch and a nutty flavor that enhances the cake.
• Adjust jam glaze: If you prefer a thicker glaze, use less water when heating the jam, or add a little more jam for a richer shine and taste.

How To Store Leftovers?

• Refrigerate: Allow the leftover Plum and Almond Cake to cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and foil, or place it in a freezer-safe bag. It will last for up to 3 months in the freezer. When ready to serve, let it thaw at room temperature for a few hours.

Nutrition Facts

Serving Size: 1 slice (1/8 of the cake)

• Calories: 276
• Total Fat: 15.1g
• Saturated Fat: 6g
• Cholesterol: 46.1mg
• Sodium: 87.2mg
• Potassium: 206mg
• Total Carbohydrate: 30.6g
• Dietary Fiber: 2g
• Sugars: 29g
• Protein: 4g

Try More Nigella Recipes:

• Nigella Pickled Red Onions
• Nigella Lemon And Ginger Cheesecake
• Nigella Leek Pasta Bake
• Nigella Pork And Prune Casserole