This Nigel Slater Plum Cake is a delightful dessert that combines the sweet-tart flavor of fresh plums with a buttery, tender cake. Perfect for tea-time treats or after-dinner indulgence, this cake is easy to prepare and bakes to golden perfection with juicy plums nestled on top. Ready in just over an hour, it’s a must-try for plum lovers and baking enthusiasts alike.

What is Nigel Slater’s Plum Cake?

Nigel Slater’s Plum Cake is a moist, buttery cake topped with fresh plums that caramelize beautifully during baking. The combination of soft cake and tart fruit creates a balanced dessert that’s as visually appealing as it is delicious.

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Why You Should Try This Recipe

Seasonal and Fresh: Utilizes fresh plums for a natural, fruity sweetness.
Simple to Make: Requires basic ingredients and minimal effort.
Versatile Treat: Works well as a dessert, snack, or even breakfast cake.
Customizable Toppings: Easily adaptable with other fruits like peaches or cherries.
Crowd-Pleasing Dessert: A stunning centerpiece for gatherings or special occasions.

Ingredients Needed for Nigel Slater Plum Cake

Plums: 6-8, halved and pitted
Unsalted butter: 175g (¾ cup), softened
Caster sugar: 175g (¾ cup), for sweetness
Eggs: 3 large, at room temperature
Self-raising flour: 175g (1½ cups), sifted
Ground almonds: 50g (½ cup), for added texture
Vanilla extract: 1 teaspoon, for flavor
Milk: 2 tablespoons, to adjust batter consistency
Demerara sugar: 2 tablespoons, for sprinkling on top

Kitchen Equipment Needed

Mixing bowls
Electric mixer or whisk
Spatula
20cm (8-inch) round cake tin
Baking parchment
Cooling rack

Instructions to Make Nigel Slater Plum Cake

Preheat the oven: Set your oven to 180°C (350°F) and line the cake tin with parchment paper.
Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
Add the eggs: Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate the dry ingredients: Fold in the sifted self-raising flour and ground almonds gently until combined.
Adjust the consistency: Add the milk, one tablespoon at a time, to achieve a smooth batter.
Prepare the plums: Halve and pit the plums, leaving the skin on for added color and flavor.
Assemble the cake: Pour the batter into the prepared cake tin and smooth the surface. Arrange the plum halves on top, cut side up, pressing them slightly into the batter.
Sprinkle with sugar: Scatter the demerara sugar over the plums for a caramelized topping.
Bake the cake: Place in the oven and bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
Cool and serve: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

What to Serve With Nigel Slater Plum Cake

Whipped Cream: Lightly sweetened cream complements the rich cake.
Vanilla Ice Cream: A classic pairing for a warm slice of cake.
Custard Sauce: Pour over for a decadent dessert.
Fresh Fruits: Garnish with extra plums or berries for added color and flavor.

Pro Tips for Making the Best Plum Cake

Use ripe plums for the best balance of sweetness and tartness.
Do not overmix the batter, as it can make the cake dense.
Arrange plums evenly for an attractive presentation and even baking.
Sprinkle generously with sugar to enhance caramelization during baking.
Line the cake tin to prevent sticking and ensure easy removal.
Let it cool slightly before slicing to avoid breaking the cake.
Experiment with spices: A pinch of cinnamon or nutmeg adds a warm, spicy note.

What are Variations of Nigel Slater Plum Cake?

Swap the fruit: Use peaches, nectarines, or cherries instead of plums.
Add spices: Mix in ground cinnamon or cardamom for a flavorful twist.
Make it gluten-free: Substitute the self-raising flour with a gluten-free blend.
Include nuts: Sprinkle chopped almonds or walnuts over the top for extra crunch.

How Do I Store Nigel Slater Plum Cake?

Keep at room temperature: Store in an airtight container for up to 2 days.
Refrigerate for longer storage: Cover and refrigerate for up to a week.
Freeze for future use: Wrap tightly in cling film and foil, then freeze for up to 3 months.

How Do I Reheat Nigel Slater Plum Cake?

In the oven: Warm at 160°C (320°F) for 10-15 minutes.
In the microwave: Heat individual slices on low power for 20-30 seconds.
On the stovetop: Warm slices in a non-stick pan over low heat.

How Can I Make Nigel Slater Plum Cake Healthier?

Reduce sugar: Use less sugar in the batter and topping.
Opt for whole wheat flour: Swap some of the self-raising flour for whole wheat.
Use almond milk: Replace dairy milk with almond or oat milk for a dairy-free option.
Add seeds: Incorporate chia or flaxseeds for extra fiber.

Nutrition Value (per serving):

Calories: 270 kcal
Protein: 5g
Fat: 14g
Carbohydrates: 30g
Fiber: 2g

FAQs

Can I Use Other Fruits Instead of Plums in This Cake?

Yes, you can substitute plums with other fruits like peaches, nectarines, apricots, or cherries. Choose ripe fruits for the best flavor and adjust the sugar slightly if the fruit is particularly sweet or tart.

How Do I Prevent the Plums From Sinking in the Cake?

To prevent plums from sinking, lightly coat the fruit in flour before placing it on the batter. This helps them stay suspended on top during baking.

Can I Make Nigel Slater Plum Cake Ahead of Time?

Yes, you can make the cake a day ahead. Store it in an airtight container at room temperature or in the refrigerator if the weather is warm. Reheat slices slightly before serving for the best texture.

Is Nigel Slater Plum Cake Freezer-Friendly?

Yes, this cake freezes well. Wrap it tightly in cling film and foil, then freeze for up to 3 months. Thaw it overnight in the refrigerator and warm slices in the oven or microwave before serving.

Final Words

Nigel Slater’s Plum Cake is a delightful way to enjoy the natural sweetness of plums in a simple, homemade dessert. Whether served warm with ice cream or enjoyed on its own, this cake is sure to be a crowd-pleaser. With its buttery texture and caramelized fruit topping, it’s a recipe you’ll want to make again and again!