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Plum and Orange Almond Cake

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

Found in the River Cafe Cook Book, this plum and orange almond cake makes for a delicious dessert. The light sponge recipe is finished with an orange drizzle.

From the book

Rose Gray, Ruth Rogers


For the plums:
500g ripe plums
1 orange
50g caster sugar
1 vanilla pod
For the cake:
150g unsalted butter
150g caster sugar
2 eggs, organic
85g self-raising flour
½ tsp baking powder
100g blanched almonds
For the topping:
1 orange
30g unsalted butter
25g muscovado sugar
50g flaked almonds

Essential kit

You will need a food processor and a 25cm round spring-form tin.


Finely grate the rind and squeeze the juice of the orange. Grind the almonds in a food processor.

Preheat the oven to 180°C/Gas 4.

Halve and stone the plums and put in an ovenproof dish with the sugar, the orange juice and rind. Add the split vanilla pod and bake for 20 minutes. Cool. Scrape in the vanilla seeds.

Grease a 25cm round spring-form tin, lined with parchment paper, with extra butter.

Soften the butter and beat with the sugar until light and fluffy. Beat in the eggs one by one. Fold in the flour, baking powder and ground almonds.

Pour into the tin and push the plums and their juices into and over the cake. Bake in the oven for ½ hour.

For the topping, finely grate the orange rind. Melt the butter and stir in the sugar, zest and flaked almonds. Spread this over the half-baked cake, lower the heat to 160°C/Gas 3 and bake for a further 20 minutes. Cool the cake in the tin.


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