This soft, buttery Mary Berry Plum and Almond Cake is made with ground almonds, fresh plums, and ready in 65 minutes. The natural juices from the fruit sink into the sponge while baking to create lovely sticky pockets of sweetness. I love making this when stone fruit is at its peak.

Why This Classic Works

I initially underestimated how important the ground almonds are to the structure of this sponge. They absorb the excess moisture from the roasting plums, stopping the cake from becoming soggy in the middle.

My biggest mistake the first time was pressing the fruit too deeply into the batter before baking. I quickly learned to just rest the plums lightly on the surface, as the batter rises around them perfectly.

Mary Berry Plum and Almond Cake Ingredients

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
50g ground almonds
1 tsp baking powder
5 ripe plums, halved and stoned
2 tbsp flaked almonds
1 tbsp demerara sugar

How To Make Mary Berry Plum and Almond Cake

1. Prepare The Tin: Preheat your oven to 180°C (160°C fan) and line the base and sides of a 20cm round cake tin with baking parchment.
2. Blend The Batter: Place the softened butter, caster sugar, eggs, self-raising flour, ground almonds, and baking powder into a large mixing bowl and beat until smooth.
3. Fill The Tin: Spoon the cake mixture into the prepared tin and gently level the surface with the back of a spoon.
4. Arrange The Fruit: Place the halved plums gently onto the batter cut-side up, then scatter over the flaked almonds and demerara sugar.
5. Bake And Cool: Bake for 45 to 50 minutes until the sponge is golden and a skewer inserted into the center comes out clean.

Recipe Tips

Use ripe but firm plums: If your plums are overly soft and mushy, they will release too much water and turn the cake dense.
Ensure butter is soft: Room temperature butter is crucial for the all-in-one mixing method to ensure a smooth, airy batter.
Do not peek too early: Leave the oven door closed for the first 35 minutes to prevent the middle of the cake from sinking.

What To Serve With Plum and Almond Cake

Serve this warm with a generous pour of chilled double cream or a scoop of vanilla bean ice cream. For a lovely afternoon tea spread, pair a slice with a pot of Earl Grey, as the bergamot beautifully complements the roasted fruit.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to 3 days. To freeze, wrap the whole cake or individual slices tightly in cling film and foil, storing for up to 3 months. Thaw completely at room temperature before eating.

FAQs

Can I use a different type of fruit? Yes, this sponge base works wonderfully with halved apricots, sliced peaches, or fresh cherries. Just ensure you remove any stones before baking.
Why did my plums sink to the bottom? This usually happens if the batter is overmixed or the plums were pushed down too firmly. Always rest the fruit gently on the top layer.
Do I need to peel the plums? There is no need to peel the plums for this recipe. The skins soften beautifully in the oven and add a lovely tartness to balance the sweet cake.

Nutrition

Calories: 340 kcal
Total Fat: 21g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 180mg
Total Carbohydrate: 33g
Protein: 6g

Try More Recipes:

Mary Berry Orange and Lemon Cake Recipe
Mary Berry Mousse Cake Recipe
Mary Berry Moist Apple Cake Recipe