Plum and Almond Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 slices
My sister-in-law, Abi's, favourite it is very almondy and very plumy and best served slightly warm or at room temperature. Children seem to love it too, so a good autumn/winter pudding when plums are at their best! You'll be amazed how sweet and moorish this cake is despite the lack of processed sugars.
  • 500g red plums, stoned and quartered
  • 100g self-raising wholemeal flour
  • ½ tsp baking powder
  • 100g ground almonds
  • 125g butter, softened
  • 80g xylitol
  • 2 large eggs
  • 1tsp almond extract
  1. Preheat your oven to 340F/170C
  2. Sift flour, baking powder and ground almonds into a bowl
  3. Cream the xylitol and butter together until pale
  4. Whisk in the eggs and then the almond extract
  5. Fold the flour mixture carefully through followed by the plums
  6. Pour into a 20cm springform tin, greased and lined and bake for about 1hr 15mins, check after 1hr, insert a skewer into the centre of the cake it's ready when the skewer comes out clean.
  7. Once baked remove from oven and allow to cool for 10mins before transferring to a wire rack.
  8. Serve with a puddle of custard as a pudding or sliced generously as an afternoon treat.
Recipe by HEALTHY-CHEF at