Glazed plum cake

This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make

  • Ready in about 1 1/2 hrs plus cooling time
  • Easy

Nutrition per serving

  • kcal 338
  • fat 20g
  • saturates 10g
  • carbs 36g
  • sugars 17g
  • fibre 2g
  • protein 5g
  • salt 0.52g


  • 200g softened butter, plus extra for greasing
  • 8 red or purple plums
  • 140g golden caster sugar, plus 1 extra tbsp
  • 3 eggs, lightly beaten
  • grated zest 1 large lemon
  • 175g self-raising flour
  • 6 tbsp milk
  • 85g blanched almonds, chopped (the pieces should be quite big)
  • 6 heaped tbsp redcurrant or plum jelly
  • 2 tbsp cassis (blackcurrant liqueur) or port


Giving it a twist
Replace the plums with peaches, nectarines, apricots or apples, and use sieved apricot jam for the glaze.


  1. Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.

  2. Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.

  3. Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.

  4. Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.

  5. Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

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