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    Home Β» Recipes Β» Cakes

    Published: Sep 4, 2017 Β· Modified: Jan 4, 2022 by joskitchenlarder Β· 39 Comments. Β· This post may contain affiliate links Β·

    Italian Plum and Almond Cake

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Serving of plum and almond cake on a plate with a fork.
    This Italian Plum and Almond Cake recipe uses seasonal & versatile Victoria plums. Perfect cake to celebrate the change of seasons and to ease you gently into the flavours of Autumn!Β 
    Plum and almond cake with plums and amaretti biscuits around it.
    I can still remember when I made this Italian plum and almond cake for the first time, it was love from the first taste. Ground almonds in combination with seasonal Victoria plums (or any other plums you can get hold of) make this easy traybake really special. Top it all off with some crunchy amaretti biscuits (which are optional here) and you've got yourself the best plum and almond cake out there!

    Is Italian Plum and Almond Cake (Traybake) simple to make?

    This lovely autumnal cake is so so easy to make. Once you've gathered all your ingredients, all you need to do is some gentle mixing, folding and plum arranging and cake will be ready for the oven. You don't even need a food processor!

    Ingredients

    Victoria Plums - the most versatile plums out there, fantastic in both sweet bakes and savoury dishes, they are simply perfect for this cake! Make sure you go for ones that are neither under or over ripe, somewhere in the middle would be good. If you can't get hold of Victoria plums, any other plum variety will do.

    Ground Almonds - I love baking with ground almonds. Not only do they add moisture to bakes but I also simply adore the flavour. You might have come across myΒ Gluten-Free Orange and Almonds Cake orΒ White Chocolate & Raspberry Blondies (both with ground almonds). Even my favourite Mince Pies have ground almonds in the pastry.

    Amaretti Biscuits* - It is worth buying them for this cake alone! Lidl often sells them during their Italian weeks or you can easily source them online. However, if you don't have any at home this cake is still worth making! Read on regarding possible substitutions.

    Rapeseed or Olive Oil - Any mildly flavoured oil including sunflower oil will be fine here.

    Lemon (juice and zest) Β - It adds a bit of tartness here that counteracts all the sweetness really well.

    Plain (All-Purpose) Flour

    Baking Powder

    Large Egg

    Milk

    Caster (fine) sugar

    Almond extract* (optional)

    Unsalted butter

    Small piece of cake cut with the fork.

    What if I don't have Amaretti Biscuits?

    You can still make this cake without them! Simply leave the biscuit crumb topping out altogether or use same amount of other biscuits you've got available. I think ginger biscuits would go particularly well here. Simply use them in a way you would amaretti biscuits.

    Alternatively, try using my crumble topping from my Easy Rhubarb Crumble recipe. Prepare the topping by quartering the recipe (you don't need too much of it) and proceeding as you would when using amaretti biscuits. Β That's all there is to it!

    Few helpful tips when making Italian Plum and Almond Cake

    • Make sure all your ingredients are at room temperature
    • Either sieve your flour and baking powder together or put them both in a large bowl and whisk lightly with balloon whisk which will have the same effect as sieving.
    • Take care not to overmix the cake batter which will result in much denser (rather than light and fluffy) texture. Be especially carful if you decide to use mixer to mix the batter.
    • Once baked make sure you leave the cake to cool down in its tin for 10-15 minutes before taking it out onto a rack to cool completely.

    Storing & Freezing

    Store this plum and almond cake in the airtight container on the kitchen counter for 2-3 days (depending on how hot your kitchen is). If worried that plums might start to go bad simply pop it in the fridge and warm up gently in the microwave before serving.

    This cake is also freezer friendly. Simply wrap it tightly in the baking paper and some aluminium foil and pop in the freezer for up to 3 months.

    Close up of the piece of cake on a plate with a fork.

    How to make Italian Plum and Almond Cake?

    Cake

    • Preheat the oven to 180C/375F/Gas Mark 4.
    • In a large bowl, mix together flour and baking powder. Alternatively, you can sieve both into the bowl. Set aside.
    • In another bowl whisk together egg, milk, oil, zest & lemon juice, sugar and almond extract (if using). Make sure you whisk only until combined, do not overmix.
    • Add ground almonds, sieved flour and baking powder and mix gently with wet ingredients only until combined.
    • Pour the cake batter onto prepared baking tin and arrange plum halves (cut side up) on top of the batter.

    Amaretti Biscuits Topping

    • In a small bowl mix crushed amaretti biscuits with softened butter (you will get quite a sticky mixture) and dot it evenly over the top of the cake.
    • Bake in the preheated oven for about 50 min or until the skewer inserted into the cake comes out clean.
    • Once baked make sure you leave the cake to cool down in its tin for 10-15 minutes before taking it out onto a rack to cool completely.
    • Sprinkle with some icing sugar or serve slightly warm with vanilla ice cream!
    • Enjoy
    Plum and almond cake with plums and amaretti biscuits around it.
    Print Pin
    5 from 6 votes

    Italian Plum & Almond Cake with Amaretti Biscuits

    Perfect cake to celebrate change of seasons. Delicious plums, almonds and crunchy amaretti biscuits topping - heaven! 
    Course Cake, Dessert, Traybake
    Cuisine fusion, International, Italian
    Keyword almond cake, amaretti biscuits, plum and almond cake, plum cake

    Equipment

    • Rectangular Cake Tin (Small) 28x18cm*
    • Large Glass Bowl*
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings 8 generous servings
    Calories 406kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary

    Cake

    • 190 g plain (all-purpose) flour
    • 55 g ground almonds (almond meal)
    • 2 teaspoon baking powder
    • 1 large egg
    • 125 ml rapeseed or olive oil
    • 125 ml milk
    • 1 lemon (juice and zest)
    • 145 g caster (fine) sugar
    • couple of drops of almond extract optional
    • 8-10 (approx) Victoria plums (or other variety) halved and pitted

    Amaretti Biscuits Topping

    • 60 g amaretti biscuits crushed (see notes for possible substitutions)
    • 20 g unsalted butter softened

    Instructions

    • Prepare your baking tin by lightly greasing it with butter and lining the bottom with baking paper (I used rectangular baking tin 28x18cm).
      All the ingredients should be at room temperature.

    Cake

    • Preheat the oven to 180C/375F/Gas Mark 4.
    • In a large bowl, mix together flour and baking powder. Alternatively, you can sieve both into the bowl. Set aside.
    • In another bowl whisk together egg, milk, oil, zest & lemon juice, sugar and almond extract (if using). Make sure you whisk only until combined, do not overmix.
    • Add ground almonds, sieved flour and baking powder and mix gently with wet ingredients only until combined.
    • Pour the cake batter onto prepared baking tin and arrange plum halves (cut side up) on top of the batter.

    Amaretti Biscuits Topping

    • In a small bowl mix crushed amaretti biscuits with softened butter (you will get quite a sticky mixture) and dot it evenly over the top of the cake.
    • Bake in the preheated oven for about 50 min or until the skewer inserted into the cake comes out clean.
    • Once baked make sure you leave the cake to cool down in its tin for 10-15 minutes before taking it out onto a rack to cool completely.Β 
    • Serve sprinkled with some icing sugar or slightly warm with vanilla ice cream!
    • Enjoy!

    Notes

    • Nutritional information is approximate, per β…› of the cake and should be treated as guideline only.
    • Store this plum and almond cake in the airtight container on the kitchen counter for 2-3 days (depending on how hot your kitchen is). If worried that plums might start to go bad simply pop it in the fridge and warm up gently in the microwave before serving.
    • This cake is also freezer friendly. Simply wrap it tightly in the baking paper and some aluminium foil and pop in the freezer for up to 3 months.
    • If you don 't have amaretti biscuits, you can leave the biscuit crumb topping out altogether or use same amount of biscuits of your choice (ginger biscuits would go particularly well here). Simply use them in a way you would amaretti biscuits. Alternatively, use my crumble topping from my Easy Rhubarb Crumble recipe. Prepare the topping by quartering the recipe (you don't need too much of it) and topping your cake with it as you would with amaretti biscuits.

    Nutrition

    Nutrition Facts
    Italian Plum & Almond Cake with Amaretti Biscuits
    Amount Per Serving (0 g)
    Calories 406 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 3g15%
    Cholesterol 27mg9%
    Sodium 38mg2%
    Potassium 199mg6%
    Carbohydrates 47g16%
    Fiber 2g8%
    Sugar 25g28%
    Protein 6g12%
    Vitamin A 117IU2%
    Vitamin C 7mg8%
    Calcium 96mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes:Β This post was originally published on 4 SeptemberΒ 2017Β and updated inΒ October 2019Β with more user friendly layout, some useful info and updated recipe card.

    Recipe adapted fromΒ Williams-Sonoma.

    Have you tried my Italian Plum & Almond Cake with Amaretti Biscuits? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on myΒ Facebook page,Β Twitter,Β InstagramΒ or Pinterest

    Some other fruity bakes you might enjoy:

    Pumpkin Steamed Sponge PuddingΒ 

    Easy Pear and Ginger Cake

    Dorset Apple Cake (Traybake)

    Raspberry Cake (Vegan, Gluten-Free)

    Easy Rhubarb Cake

    Best Ever Chocolate Courgette Cake

    Easy Rhubarb Crumble

    Make sure you stay up to date with all the latest recipes from Jo’s Kitchen Larder



    Have you tried my Italian Plum and Almond Cake with Amaretti Biscuits? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on myΒ Facebook page,Β Twitter,Β InstagramΒ or Pinterest

    Pin Italian Plum and Almond Cake with Amaretti Biscuits For Later!

    Serving of plum and almond cake on a plate with a fork.

    Linkies

    The Great Bloggers Bake Off 2017Β ,Β Cook Blog Share withΒ Everyday Healthy Recipes, Cook Once Eat Twice, Simple and in Season

    *This post containsΒ affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

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    1. Sophie says

      October 13, 2019 at 1:39 pm

      5 stars
      Love this unique combo of cake. I will try this soon!

      Reply
      • joskitchenlarder says

        October 14, 2019 at 7:52 am

        Thanks Sophie! I hope you like it!

        Reply
    2. Denay DeGuzman says

      October 13, 2019 at 2:51 am

      5 stars
      I am beyond excited to have discovered this Italian recipe! This almond cake reminds me of one my grandmother made. I'm looking forward to baking this on Sunday.

      Reply
    3. Laura | Wandercooks says

      October 13, 2019 at 1:06 am

      5 stars
      Now this is a cake for me! Thanks so much for the recipe, I'm making this one this afternoon! πŸ™‚

      Reply
    4. Alison says

      October 12, 2019 at 9:58 pm

      5 stars
      Oh, wow! This is an amazing cake. It was my first time making a plum cake and it turned out fantastic. The whole family loved it!

      Reply
    5. Atse_ says

      September 21, 2018 at 3:36 am

      5 stars
      I just made this! It’s really good! Thanks for sharing the recipe!

      Reply
    6. Katie Bryson says

      October 02, 2017 at 4:49 pm

      This is exactly the kind of bake I adore... I really love your idea of putting the amaretti crunch on top too - inspired! Thanks for joining in with this month's round of Simple and in Season.

      Reply
    7. Midge @ Peachicks' Bakery says

      October 01, 2017 at 9:32 am

      I am pinning this for later to make a me safe version of this (not sharing this with the Peachicks! LOL!) looks gorgeous x

      Reply
      • joskitchenlarder says

        October 01, 2017 at 11:04 am

        Thank you Midge ? I hope you like it! I'm sure Peachicks will find the way to change mummy's mind ? x

        Reply
    8. North says

      September 12, 2017 at 8:43 pm

      This sounds yummy! I've pinned for later. I love almonds in cakes πŸ™‚ x

      Reply
      • joskitchenlarder says

        September 13, 2017 at 10:23 am

        Thank you! πŸ™‚ Same here, big fan of almonds and how moist they make cakes. x

        Reply
    9. Julie's Family Kitchen says

      September 12, 2017 at 11:50 am

      Oooh! Such a gorgeous looking cake Jo. I'll definitely keep an eye out for the Italian week at Lidl. Pinning for later. πŸ™‚

      Reply
      • joskitchenlarder says

        September 12, 2017 at 11:59 am

        Thanks Julie! I LOVE Amaretti biscuits and always stock up on those at Lidl, needs must! lol x

        Reply
    10. Lesley Garden says

      September 12, 2017 at 10:55 am

      This cake looks wonderful and is now on my "must bake this" list.

      Reply
      • joskitchenlarder says

        September 12, 2017 at 11:28 am

        Thanks so much Lesley! πŸ™‚ x Hope you like it!

        Reply
    11. Tracy says

      September 10, 2017 at 9:40 pm

      That looks like a gorgeously light cake, and perfect now we are heading into autumn ...

      Reply
      • joskitchenlarder says

        September 11, 2017 at 10:16 am

        Thanks Tracy πŸ™‚ It is exactly that! Perfect autumn comfort food without too much guilt πŸ™‚

        Reply
    12. Kat (The Baking Explorer) says

      September 10, 2017 at 7:16 pm

      This looks absolutely gorgeous! I adore plums in cakes, so yummy πŸ™‚

      Reply
      • joskitchenlarder says

        September 11, 2017 at 10:18 am

        Thanks Kat! I love this cake and the sharpness that come from plums and cuts through all the sweetness. x

        Reply
    13. Eb Gargano | Easy Peasy Foodie says

      September 09, 2017 at 8:59 pm

      Really love this cake - I think it's better than quite a few of the bake off contestants' bakes - such a brilliant concept and looks amazing! Any chance you could pop a slice in a jiffy bag for me? πŸ˜‰ Eb x

      Reply
      • joskitchenlarder says

        September 10, 2017 at 6:33 pm

        Thanks Eb, that is so sweet of you πŸ™‚ I shall get my carrier pigeon on the case and send a slice your way πŸ™‚ x

        Reply
    14. Maria | passion fruit, paws and peonies says

      September 08, 2017 at 7:15 am

      This is a combination of some of my favourite things! I really want to make this one it looks absolutely delicious. Thanks for the recipe #brillblogposts x

      Reply
    15. Monika Dabrowski says

      September 06, 2017 at 11:28 am

      This cake is fabulous, I love baking and cooking with fruit. I especially like the addition of the biscuits on top:) #CookBlogShare

      Reply
      • joskitchenlarder says

        September 06, 2017 at 11:54 am

        Thanks Monika πŸ™‚ Little bit of amaretti crunch goes really nicely here πŸ™‚

        Reply
    16. Corina Blum says

      September 06, 2017 at 9:14 am

      This sounds gorgeous! I love the flavours in it although I imagine my family would also try to pick the plums out! thanks so much for sharing with #CookOnceEatTwice!

      Reply
      • joskitchenlarder says

        September 06, 2017 at 9:17 am

        Thanks Corina πŸ™‚ Both my boys love "plain white cake" even here with addition of almonds but fruit in it not so much lol. More for me and the hubby πŸ™‚ x

        Reply
    17. Jennifer @ Because Food Is Love says

      September 06, 2017 at 1:32 am

      This looks so tasty Cat! The almond reminds me of a bear claw. Yum! I love almond in desserts or even better in breakfast cakes πŸ™‚ I've already pinned it!

      Reply
      • joskitchenlarder says

        September 06, 2017 at 11:57 am

        Thank you πŸ™‚ Ground almonds make this fruity cake super moist which is an added bonus πŸ™‚ I think slice of this cake with morning coffee would be lovely. I'm all for cakes for breakfast too πŸ™‚ x

        Reply
    18. Angela / Only Crumbs Remain says

      September 05, 2017 at 2:50 pm

      I absolutely love the sound of this Jo, the name alone was enough to draw me in, and then I saw your images and read your recipe! Absolutely gorgeous! Thankyou for sharing with #BakingCrumbs,
      Angela x

      Reply
      • joskitchenlarder says

        September 06, 2017 at 9:48 am

        Thanks so much Angela! πŸ™‚ Really pleased I finally managed to join your new linky πŸ™‚ x

        Reply
    19. Jenny Paulin says

      September 05, 2017 at 7:19 am

      ooooh this sounds gorgeous! all the flavours work so well together and I love the sound of the added crunch to your cake. I also felt the same abbot the GBBBO and I am looking forward to tonights episode
      thank you for linking up to #GBBOBloggers2017 x

      Reply
      • joskitchenlarder says

        September 05, 2017 at 8:45 am

        Thanks so much Jenny! I was really happy I managed to link up on time this week (just) lol. Looking forward to baking along as much as I can πŸ™‚ x

        Reply
        • Jere Cassidy says

          October 13, 2019 at 1:20 am

          5 stars
          What a delicious looking cake. I love the flavors you have added.

          Reply
    20. Rebecca Beesley says

      September 04, 2017 at 9:42 pm

      what a great bake and what gorgeous photos! #gbbobloggers2017

      Reply
      • joskitchenlarder says

        September 05, 2017 at 8:50 am

        Thank you πŸ™‚ x

        Reply
    21. Cat says

      September 04, 2017 at 8:58 pm

      This looks delicious! My mum has a plum tree so I think I'll have to make this recipe myself - if only to stop my husband eating about 5 plums a day!

      Reply
      • joskitchenlarder says

        September 04, 2017 at 9:08 pm

        Thanks so much Cat! πŸ™‚ This cake definitely puts plums to good use and is pretty yummy. Maybe your hubby will be ok to have his 5 a day in a cake this time lol πŸ™‚ x

        Reply
    22. Jacqui says

      September 04, 2017 at 4:27 pm

      I have pinned this for later it looks absolutely delicious.

      Reply
      • joskitchenlarder says

        September 05, 2017 at 8:50 am

        Thanks Jacqui! πŸ™‚ x

        Reply

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