Joanne's French Plum Cake

By Chelsea Sugar

Page views: 61409

Joanne, our Recipe Club Bake-Off winner used this recipe in the challenge, it is a cake that she tweaked and adapted over the years to create this delicious end result!

Joanne, our Recipe Club Bake-Off winner used this recipe in the challenge, it is a cake that she tweaked and adapted over the years to create this delicious end result!
1 hour 0 hour
12 servings

11 reviews
Difficulty Easy
Prep time 15 mins
Cooking time 1 hrs
Serves
12

Page views: 61409

Ingredients

10 dark red plums
3 Tbsp Chelsea White Sugar
300g butter
1½ cups Chelsea White Sugar
3 eggs
Zest of 1 orange
1 tsp vanilla essence
½ cup milk
1½ cups flour
1 cup ground almonds
1 tsp baking powder
Chelsea Icing Sugar for sprinkling

Method

Preheat oven 180°C and grease a 26cm tin. Cut plums, discard stones and put into a bowl with 3 Tbsp sugar. Set aside.

Beat butter and sugar until creamy. Add eggs one at a time and then mix in zest and vanilla. Stir in milk, flour, almonds and baking powder.

Spread into prepared tin and then place plums over the top. Bake for 1 hour.
Sprinkle icing sugar on top when cool.

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Reviews

Average Rating

(11 reviews)

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.