Mary Berry Plum and Almond Cake

Mary Berry’s Plum and Almond Cake is a beautifully moist, nutty, and fruity bake featuring juicy plums nestled in a soft almond sponge. This elegant yet easy-to-make cake is perfect for afternoon tea, special occasions, or a comforting homemade dessert. The combination of tart plums and sweet almonds makes it an irresistible treat.

What is Mary Berry Plum and Almond Cake?

Mary Berry’s Plum and Almond Cake is a light and moist sponge cake infused with ground almonds and fresh plums, creating a delicious balance of nuttiness and fruitiness. The plums soften as they bake, releasing their juices into the cake, while the almond sponge provides a rich and tender crumb.

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• Mary Berry 3-Ingredient Fork Cookies
• Mary Berry Double Chocolate Chip Cookies
• Mary Berry Orange Drizzle Cake
• Mary Berry Chocolate Orange Muffins

Why You Should Try This Recipe

• Moist and flavorful: The combination of ground almonds and plums keeps the cake beautifully soft.
• The perfect balance of sweet and tart: The plums add a juicy contrast to the sweet sponge.
• Great for all occasions: Ideal for afternoon tea, dessert, or a celebration bake.
• Easy to make: A straightforward recipe with simple ingredients.
• Freezer-friendly: Can be made ahead and stored for later.

Ingredients Needed for Mary Berry Plum and Almond Cake

For the Cake:

• 175g unsalted butter (softened)
• 175g caster sugar
• 3 large eggs
• 100g self-raising flour
• 75g ground almonds
• 1 tsp baking powder
• 1 tsp almond extract
• 6 ripe plums (halved and stones removed)
• 25g flaked almonds (for topping)

For Dusting (Optional):

• 1 tbsp icing sugar

Kitchen Equipment Needed

• 20cm (8-inch) round cake tin (greased and lined)
• Mixing bowls
• Electric whisk or hand whisk
• Spatula
• Sieve
• Wire rack for cooling

Instructions to Make Mary Berry Plum and Almond Cake

Step 1: Preheat the Oven

• Preheat your oven to 180°C (160°C fan) or 350°F.
• Grease and line a 20cm (8-inch) round cake tin with parchment paper.

Step 2: Cream the Butter and Sugar

• In a mixing bowl, beat the butter and caster sugar together until light and fluffy using an electric whisk.

Step 3: Add the Eggs and Almond Extract

• Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
• Stir in the almond extract for extra depth of flavor.

Step 4: Fold in Dry Ingredients

• Sift the self-raising flour and baking powder into the bowl.
• Fold in the ground almonds gently to keep the batter light and airy.

Step 5: Assemble the Cake

• Pour the batter into the prepared cake tin and smooth the top.
• Arrange the halved plums (cut-side up) on top of the batter, pressing them in slightly.
• Sprinkle with flaked almonds for a crunchy topping.

Step 6: Bake the Cake

• Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
• If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.

Step 7: Cool and Serve

• Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Dust with icing sugar before serving for a beautiful finish.

What to Serve With Mary Berry Plum and Almond Cake

• Whipped cream: A light and airy addition.
• Vanilla ice cream: A creamy contrast to the nutty sponge.
• Greek yogurt: A tangy pairing for a balanced flavor.
• Warm custard: A comforting option for a dessert-style serving.
• Drizzle of honey: Adds extra sweetness if desired.

Pro Tips for Making the Best Plum and Almond Cake

• Use ripe but firm plums: Overripe plums may release too much juice.
• Don’t overmix the batter: Fold the ingredients gently for a light texture.
• Press the plums gently into the batter: They should sink slightly but remain visible on top.
• Check for doneness early: Bake times may vary, so check around 35 minutes.
• Let the cake cool before slicing: This helps the texture set properly.

What Are Variations of Mary Berry Plum and Almond Cake?

• Peach and almond cake: Swap plums for sliced peaches.
• Cherry almond cake: Use fresh or frozen cherries for a different fruity twist.
• Spiced plum cake: Add a pinch of cinnamon or nutmeg for warmth.
• Gluten-free version: Use a gluten-free flour blend in place of self-raising flour.
• Chocolate almond cake: Stir in some dark chocolate chips for a richer version.

How Do I Store Mary Berry Plum and Almond Cake?

• At room temperature: Store in an airtight container for up to 3 days.
• Refrigerate for longer storage: Keeps fresh for up to 5 days in the fridge.
• Freeze for later: Wrap in cling film and freeze for up to 3 months. Thaw overnight before serving.

How Can I Reheat Plum and Almond Cake Without Drying It Out?

• Oven method: Warm at 150°C (300°F) for 5-7 minutes.
• Microwave method: Heat individual slices for 10-15 seconds on low power.
• Let it come to room temperature naturally: Avoid overheating to retain moisture.

How Can I Make This Recipe Healthier?

• Reduce sugar: Use 100g of sugar instead of 175g for a less sweet cake.
• Use whole wheat flour: Swap half of the flour for whole wheat flour for extra fiber.
• Replace butter with Greek yogurt: Lowers fat while maintaining moisture.
• Use honey instead of caster sugar: A natural alternative with a slight flavor variation.

Nutrition Value (Per Serving)

• Calories: 320
• Carbohydrates: 38g
• Protein: 5g
• Fat: 16g
• Fiber: 3g

FAQs

Why Is My Plum and Almond Cake Too Dense?

A dense cake can result from overmixing the batter, which develops too much gluten. To keep the texture light, gently fold in the flour and ground almonds rather than beating them. Also, ensure your butter is softened properly to create an airy batter.

Can I Use Frozen Plums Instead of Fresh?

Yes, frozen plums can be used, but they should be thawed and patted dry before adding to the batter to prevent excess moisture from making the cake soggy.

How Do I Stop the Plums from Sinking in the Cake?

To prevent the plums from sinking, lightly coat them in a tablespoon of flour before placing them on the batter. This helps them stay suspended rather than sinking to the bottom during baking.

Can I Make This Cake Without Almonds?

Yes, if you prefer a nut-free version, replace the ground almonds with an equal amount of self-raising flour. The texture will be slightly different, but the cake will still be delicious.

Final Words

Mary Berry’s Plum and Almond Cake is a deliciously moist and nutty cake that showcases the sweet-tart flavor of plums in a soft almond sponge.

Try this easy, foolproof recipe today and enjoy a slice of this delightful bake!

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