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Almond cake with plums and cream

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Make any day sweet with our buttery almond cake with plums and cream recipe.

  • Serves8
  • Cook time40 minutes
  • Prep time10 minutes
Almond cake with plums and cream

Ingredients

  • 150g unsalted butter, softened, plus extra for coating the pan
  • ⅔ cup (150g) plus 1 tbs caster sugar
  • 2 cups (240g) almond meal
  • 3 Coles Brand Australian Free Range Eggs
  • 2 tbs Grand Marnier or other orange liqueur
  • 1 orange, finely grated zest only
  • ¼ tsp almond essence
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup (75g) plain flour
  • 3 red-fleshed plums, pitted, each cut into 8 wedges
  • 300ml thickened cream
  • 2 tbs icing sugar, plus extra for dusting
  • ½ tsp ground cardamom

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat the oven to 160°C. Coat a 23cm round springform pan with butter.
  2. Step 2

    Using an electric mixer, beat the butter and 2/3 cup (150g) sugar on medium speed until light and creamy. Gradually beat in the almond meal. Add the eggs one at a time. Mix in the Grand Marnier, orange zest, almond essence, baking powder and salt. Reduce the speed to low and mix in the flour until just blended. Transfer the batter to the prepared pan.

  3. Step 3

    In a small bowl, toss the plum wedges with 1 tbs caster sugar. Gently place the plum wedges on top of the batter. Bake for 40 mins or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs. Transfer the cake to a wire rack and allow to cool in the pan for 10 mins.
  4. Step 4

    Meanwhile, in a large bowl, whisk the cream, icing sugar and cardamom until fluffy. Remove cake from the pan and transfer to a cake plate. Dust the warm or room temperature cake with the extra icing sugar. Cut the cake into wedges and serve with the whipped cream.

Almond cake with plums and cream

Almond cake with plums and cream
  • Serves8
  • Cook time40 minutes
  • Prep time10 minutes
Ingredients
  • 150g unsalted butter, softened, plus extra for coating the pan
  • ⅔ cup (150g) plus 1 tbs caster sugar
  • 2 cups (240g) almond meal
  • 3 Coles Brand Australian Free Range Eggs
  • 2 tbs Grand Marnier or other orange liqueur
  • 1 orange, finely grated zest only
  • ¼ tsp almond essence
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup (75g) plain flour
  • 3 red-fleshed plums, pitted, each cut into 8 wedges
  • 300ml thickened cream
  • 2 tbs icing sugar, plus extra for dusting
  • ½ tsp ground cardamom
    Description

    Make any day sweet with our buttery almond cake with plums and cream recipe.

    Method
    1. Step 1

      Preheat the oven to 160°C. Coat a 23cm round springform pan with butter.
    2. Step 2

      Using an electric mixer, beat the butter and 2/3 cup (150g) sugar on medium speed until light and creamy. Gradually beat in the almond meal. Add the eggs one at a time. Mix in the Grand Marnier, orange zest, almond essence, baking powder and salt. Reduce the speed to low and mix in the flour until just blended. Transfer the batter to the prepared pan.

    3. Step 3

      In a small bowl, toss the plum wedges with 1 tbs caster sugar. Gently place the plum wedges on top of the batter. Bake for 40 mins or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs. Transfer the cake to a wire rack and allow to cool in the pan for 10 mins.
    4. Step 4

      Meanwhile, in a large bowl, whisk the cream, icing sugar and cardamom until fluffy. Remove cake from the pan and transfer to a cake plate. Dust the warm or room temperature cake with the extra icing sugar. Cut the cake into wedges and serve with the whipped cream.