Is Italian Plum and Almond Cake (Traybake) simple to make?
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 my Gluten-Free Orange and Almonds Cake or 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) - 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
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. 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.
How to make Italian Plum and Almond Cake?
Cake
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Preheat the oven to 180C/375F/Gas Mark 4.
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In a large bowl, mix together flour and baking powder. Alternatively, you can sieve both into the bowl. Set aside.
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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.
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Add ground almonds, sieved flour and baking powder and mix gently with wet ingredients only until combined.
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Pour the cake batter onto prepared baking tin and arrange plum halves (cut side up) on top of the batter.
Amaretti Biscuits Topping
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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.
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Bake in the preheated oven for about 50 min or until the skewer inserted into the cake comes out clean.
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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.
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Sprinkle with some icing sugar or serve slightly warm with vanilla ice cream!
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Enjoy
Italian Plum & Almond Cake with Amaretti Biscuits
Ingredients
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.
- Serve sprinkled with some icing sugar or slightly warm with vanilla ice cream!
- Enjoy!
Notes
- Nutritional information is approximate, per ⅛ 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
Update Notes: This post was originally published on 4 September 2017 and updated in October 2019 with more user friendly layout, some useful info and updated recipe card.
Recipe adapted from 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 my Facebook page, Twitter, Instagram or Pinterest
Some other fruity bakes you might enjoy:
Pumpkin Steamed Sponge Pudding
Raspberry Cake (Vegan, Gluten-Free)
Best Ever Chocolate Courgette Cake
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 my Facebook page, Twitter, Instagram or Pinterest
Pin Italian Plum and Almond Cake with Amaretti Biscuits For Later!
Linkies
The Great Bloggers Bake Off 2017 , Cook Blog Share with Everyday Healthy Recipes, Cook Once Eat Twice, Simple and in Season
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Sophie says
Love this unique combo of cake. I will try this soon!
joskitchenlarder says
Thanks Sophie! I hope you like it!
Denay DeGuzman says
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.
Laura | Wandercooks says
Now this is a cake for me! Thanks so much for the recipe, I'm making this one this afternoon! 🙂
Alison says
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!
Atse_ says
I just made this! It’s really good! Thanks for sharing the recipe!
Katie Bryson says
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.
Midge @ Peachicks' Bakery says
I am pinning this for later to make a me safe version of this (not sharing this with the Peachicks! LOL!) looks gorgeous x
joskitchenlarder says
Thank you Midge ? I hope you like it! I'm sure Peachicks will find the way to change mummy's mind ? x
North says
This sounds yummy! I've pinned for later. I love almonds in cakes 🙂 x
joskitchenlarder says
Thank you! 🙂 Same here, big fan of almonds and how moist they make cakes. x
Julie's Family Kitchen says
Oooh! Such a gorgeous looking cake Jo. I'll definitely keep an eye out for the Italian week at Lidl. Pinning for later. 🙂
joskitchenlarder says
Thanks Julie! I LOVE Amaretti biscuits and always stock up on those at Lidl, needs must! lol x
Lesley Garden says
This cake looks wonderful and is now on my "must bake this" list.
joskitchenlarder says
Thanks so much Lesley! 🙂 x Hope you like it!
Tracy says
That looks like a gorgeously light cake, and perfect now we are heading into autumn ...
joskitchenlarder says
Thanks Tracy 🙂 It is exactly that! Perfect autumn comfort food without too much guilt 🙂
Kat (The Baking Explorer) says
This looks absolutely gorgeous! I adore plums in cakes, so yummy 🙂
joskitchenlarder says
Thanks Kat! I love this cake and the sharpness that come from plums and cuts through all the sweetness. x
Eb Gargano | Easy Peasy Foodie says
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? 😉 Eb x
joskitchenlarder says
Thanks Eb, that is so sweet of you 🙂 I shall get my carrier pigeon on the case and send a slice your way 🙂 x
Maria | passion fruit, paws and peonies says
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
Monika Dabrowski says
This cake is fabulous, I love baking and cooking with fruit. I especially like the addition of the biscuits on top:) #CookBlogShare
joskitchenlarder says
Thanks Monika 🙂 Little bit of amaretti crunch goes really nicely here 🙂
Corina Blum says
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!
joskitchenlarder says
Thanks Corina 🙂 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 🙂 x
Jennifer @ Because Food Is Love says
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 🙂 I've already pinned it!
joskitchenlarder says
Thank you 🙂 Ground almonds make this fruity cake super moist which is an added bonus 🙂 I think slice of this cake with morning coffee would be lovely. I'm all for cakes for breakfast too 🙂 x
Angela / Only Crumbs Remain says
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
joskitchenlarder says
Thanks so much Angela! 🙂 Really pleased I finally managed to join your new linky 🙂 x
Jenny Paulin says
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
joskitchenlarder says
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 🙂 x
Jere Cassidy says
What a delicious looking cake. I love the flavors you have added.
Rebecca Beesley says
what a great bake and what gorgeous photos! #gbbobloggers2017
joskitchenlarder says
Thank you 🙂 x
Cat says
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!
joskitchenlarder says
Thanks so much Cat! 🙂 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 🙂 x
Jacqui says
I have pinned this for later it looks absolutely delicious.
joskitchenlarder says
Thanks Jacqui! 🙂 x