I love plums in cakes. They turn super flavorful and aromatic when baked. And they are perfect for late summer chilly cozy evenings, when autumn is around the corner.
Since the plum season is here now, I offer you to try this easy plum cake. It’s got a lovely crumbly texture, it’s a bit dense and bright both in looks and taste. This cake is flourless, it’s got polenta and shredded coconut instead, that give the cake that crumbly texture and a nice crunch; almond meal makes the cake light; the sweet and slightly sour plums blend well with lemon and have a great finishing touch of vanilla. I’m sure one and all will enjoy this cake 🙂
The recipe makes a 20 cm/ 8″ cake.
Recipe adapted from The Indulgent Cakes Book
- 1 kg/ 2 lb/ 13-14 ripe plums, halved, stones removed, each half cut into thick wedges
- 80 g/ 1/3 c sugar
- 1 t lemon zest
- ½ vanilla pod (seeds and pod) or 1 t vanilla essence
Place all the ingredients in a medium heavy-based saucepan over low heat. Cook, shaking the pan occasionally, for 10 min. or until the plums start to soften and release the juice. Gently remove the plums from the pan and cook the juice for another 10 min. or so, until the syrup reduces and thickens slightly. Cool both the plums and syrup. Remove the plum skins.
- 100 g/ 2/3 c almond meal
- 110 g/ 1 1/3 c shredded coconut
- 125 g/ ¾ c fine polenta
- 1 t baking powder
- 225 g/ 8 oz unsalted butter, softened, chopped
- 200 g/ ¾ c sugar
- 1 T lemon zest
- 4 eggs, room temperature
- 60 ml/ ¼ c limoncello or white rum
Preheat the oven to 170º C/ 340º F. Line the base of a 20 cm/ 8″ round springform cake pan with baking paper.
In a large bowl, combine the almond meal, coconut, polenta and baking powder.
In a bowl of an electric mixer, beat the butter, sugar and lemon zest until pale and fluffy. Beat in the eggs, one at a time, until well combined.
With a spatula, fold in the dry ingredients until the mixture just starts to come together. Add limoncello, mix until just combined.
Spread half the cake mixture into the prepared pan, level it down. Arrange half of the vanilla-poached plums evenly over the cake mixture. Dollop remaining cake mixture on the plums and gently spread to cover the plums.
Bake the cake for 1 hr 15 min. or until a skewer inserted into the centre of the cake comes out clean.
Stand the cake in the pan for 20 min. before transferring it to a wire rack to cool.
Place the cake on a serving platter. Top the cake with the remaining plums and syrup.