• Save to your scrapbook
  • Save to your scrapbook

    Plum Sponge Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Plum Sponge Cake

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes


    • 1kg pack Cooks' Ingredients Plums
    • 200g butter, softened
    • 225g caster sugar
    • 4 medium eggs, beaten
    • 250g self-raising flour
    • 50g ground almonds


    1. Preheat the oven to 180°C, gas mark 4. Grease and line the base of a 23cm loose-bottomed round cake tin. Cut the plums in half, remove and discard the stones. Arrange 12 of the halves, cut side down, in the prepared cake tin. Roughly chop the remaining plums and set aside.
    2. Place the butter and 200g sugar in a large bowl and beat together until pale and fluffy. Gradually beat in the eggs, then fold in the flour, almonds and 225g of the chopped plums. Spoon the mixture into the cake tin, levelling the top. Bake for 1 hour, or until firm to the touch, and a skewer inserted into the cake comes out clean. Meanwhile, place the remaining plums in a saucepan with 25g sugar and 4 tablespoons cold water. Cover and simmer for 10 minutes and allow to cool.
    3. Remove the cake from the tin and place on a rack to cool. When cold, cut in half horizontally, keeping the half with the cut plums for the top. Spread the stewed plums over the remaining half and place the reserved half on top. Serve with cream or ice cream.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars