Plum cake with coconut and almond


Don’t be deceived by its modest appearance. Once tasted, the only word is… swoon! This recipe is adapted from one by the wonderful Ottolenghi. We used red-fleshed plums but other summer stone fruit (nectarines, peaches, apricots) would be lovely too. Great as a pudding but forget the cream – no embellishing needed.


  • Fresh plums or other stone fruit, 200g - finely chopped, including skin
  • Dessicated coconut - 70g
  • Ground almonds - 130g
  • Caster sugar - 220g
  • Self-raising flour - 120g
  • Salt - 1/4 tsp
  • Eggs - 4
  • Butter - 200g
  • Zest of one lemon - finely grated
  • Vanilla extract - 1 tsp
  • Flaked almonds - 2 tbsp


  1. Line a 20-23cm cake tin with baking paper. Preheat oven to 160C or gas mark 4.
  2. Combine ground almonds, coconut, sugar, flour and salt in large bowl and mix well.
  3. Add melted butter to a second bowl and let it cool briefly. Whisk in the eggs, lemon zest and vanilla. Add the wet mixture to the dry ingredients and mix gently but well. If your eggs were on the large side you might need to mix in a touch more flour.
  4. Add three-quarters of the chopped plums to the mix and fold gently to distribute them. Pour the batter into the cake tin. Scatter the remaining plums and flaked almonds over the surface.
  5. Place in oven and bake for 50-55 minutes. The cake will start to look golden quite early, but be sure to use the skewer test - insert a skewer into the centre of the cake and if it comes out clean it's ready. Remove cake from oven to cool.