Thanks - an iconic summer cake. I used the last of my Billingtons which were a bit fiddly for the topping (smaller than usual this year so de-stoning was a challenge). Perfectly cooked in 65 minutes. Very, very delicious.

Following advice from other comments I reduced butter to 250g, 1 cup of sugar and I didn't have an orange so used some lemon zest. It was perfect after 60 minutes in the oven. I used "Xmas plums" and needed 15 to fill the top. I didn't sugar them either and they were quite sour but it was very delicious

Agree, really good. Needs 80-90mins cooking time. Will try less butter next time. I forget it leaks through springform tin.

Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though.

Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though.

I use whole skin on almonds ground in my food processor for a stronger almond flavour and more texture as they are coarser than almond meal. Also I use as many plums as I can cram in the tin...more like 25! Needs extra baking time but is delicious.

I searched and searched for a frangipane plum cake and finally found the answer here. What a wonderful cake. I too had to cook it longer and cover with foil at the end: about an hour and 20 minutes. I waited until the centre barely jigggled when agitated. I put the plums cut side up and didn't know if this was correct, but it seems to be OK. I had some cherries to use up too, so I filled in the gaps with stoned cherries. I can see that this would be superb with apricots so that will be the next iteration.

Very light cake with a lovely orange flavour. I used tinned plums and they sunk to the bottom. I should have inverted the cake before serving but everyone loved it anyway.

Fantastic cake, only used 200g of marg and 1cup of sugar and still worked out well.

This recipe is easy to prepare and looks really fancy once it is baked. If you don’t like plums you could add apricots or peaches.
Very tasty for afternoon tea or a desert.

I had to bake this cake for 20 minutes more than was suggested. However, it was absolutely delicious and my guests raved about it. I omitted the sugar to sweeten the plums and prefer the slightly tart flavor with the sweet cake. I also served it with unsweetened greek yogurt and this catered for everyone's tastes. Will definitely make again. Thank you.

Absolutely brilliant. Exactly what I was searching for. I used rhubarb, because I had a lot, instead of plums and the texture is fantastic. What a treat. Now on top 5 best ever recipes list. Thank you.

Lots of butter... but makes a great dessert cake and easy to make

I loved this recipe; a great way to use frozen plums. It works well as a GF cake too- just exchange the flour and baking powder for Bakels gluten-free baking mix.