8 100 mins
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Plum, Orange & Almond Cake


  • 825g can of SPC Whole Plums in juice, drain, reserve juice
  • 50g unsalted butter, melted
  • 1/4 cup brown sugar
  • 150g unsalted butter, room temperature, chopped
  • 3/4 cup caster sugar
  • Finely grated zest of 1 orange
  • 3 eggs
  • 1 1/4 cups almond meal
  • 1 1/4 cups SR flour
  • 1 cup buttermilk
  • Extra 2 tbsp caster sugar
  • 1/2 vanilla pod, halved lengthways
  • Greek yoghurt, to serve


  1. Preheat oven to 160C fan forced. Line the base and sides of a 20cm round cake pan with baking paper. Cut plums in half and remove the seeds. Drain plums well on absorbent paper towel.
  2. Pour melted butter over the base of prepared pan and swirl to cover. Sprinkle with brown sugar. Place plums, cut-side down, over base.
  3. Beat butter, caster sugar and zest in the bowl of an electric mixer until pale and creamy. Add eggs, one at a time, until combined. Stir in almond meal. Stir in sifted flour and buttermilk in two batches until combined.
  4. Pour over plums and smooth surface. Bake for 1 hour 15 minutes or until a skewer comes out clean when inserted into centre of cake, covering with foil if overbrowning. Stand for 1 hour before inverting onto a plate then inverting again onto a clean serving plate.
  5. Boil reserved syrup, extra sugar and vanilla pod for 10-15 minutes or until reduced and thickened to syrup. Brush or drizzle syrup over cake and serve with Greek yoghurt.
Plum, Orange & Almond Cake

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