Skip to main content

Plum and amaretto cake

Skip to IngredientsSkip to Method

This Plum and amaretto cake is a must-try when entertaining. Served with whipped cream for extra decadence, it's an easy and tasty dessert everyone will love.

  • Serves12
  • Cook time1 hour 10 minutes
  • Prep time20 minutes, + cooling time
Plum and amaretto cake


  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tsp vanilla bean paste
  • 3 Coles Australian Free Range Eggs
  • ½ cup (75g) plain flour
  • ¼ cup (35g) self-raising flour
  • 1 cup (125g) almond meal
  • ½ cup (140g) Greek-style yoghurt
  • 1 tbs amaretto liqueur (optional)
  • 6 plums, stoned, cut into thin wedges
  • Icing sugar, to serve
  • Plum wedges, extra, to serve
  • Whipped cream, to serve

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.


  1. Step 1

    Preheat oven to 180˚C. Lightly grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Use an electric mixer to beat the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.
  2. Step 2

    Stir in the combined flour, almond meal, yoghurt and amaretto, if using, until just combined. Spoon half the mixture into the prepared pan. Top with half the plum. Repeat with remaining mixture and plum.
  3. Step 3

    Bake, covering with foil halfway through cooking to prevent overbrowning, for 1 hour 10 mins or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 10 mins to cool before transferring to a wire rack to cool completely. Dust with icing sugar and top with extra plum. Serve with whipped cream.