Almond, Orange and Plum Cake  

This month we took inspiration from Bintu Hardy of Recipes from a Pantry. We gave her the challenge of coming up with a recipe using this months seasonal ingredient the Plum

Take it away Bintu...

"Plum season is handily tucked between strawberries in June and apples in September. They come in so many varieties and colours, from the small, yellow greengages to the big, purple juicy Victoria plums. One of the nicest things is being able to lean out of a bedroom window and pick a plum from the tree trained up the house, without even having to get up."

They can be eaten straight from the tree, but are also very good cooked, whether in jam, pies, in puddings or even dried and added to stews. But for something a little bit different they work very well in is this almond, orange and plum cake which is just bursting with summer flavours.

Better still, it is simple and quick to make and you don’t need a mixer. It is easy to add more plums or other flavourings to taste. Plus any leftover cake can be simply frozen for another day - ready for when unexpected guests pop in.


  • 200g softened butter
  • 175g caster sugar
  • 4 large eggs, lightly beaten
  • 250g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • 2 tsp orange zest
  • 6 tbsp orange juice
  • 8 plums stoned and quartered
  • A handful of flaked almonds

Preparation Method

Line a rectangular tray measuring about 30cm x 20cm with lightly greased baking parchment.

Cream the butter and sugar together with an electric whisk (or a wooden spoon) until light and fluffy.

Gradually beat in the eggs.

Sieve the flour and baking powder in to the mixture and fold in along with the almonds and orange zest.

Mix in the orange juice until combined - it should be of a dropping consistency. If necessary add in a couple more tbsp of orange juice.

Pour the cake mixture into the prepared tray and level with a spatula.

Gently press the plums into the cake mixture and top with the flaked almonds.

Cook in the baking oven of the Aga (fan assisted 160C / 180C / gas 4) for 35-40 mins or until a skewer comes out clean when inserted into the cake.

Allow to cool in the tray before slicing the cake.

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