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Plum sponge cake

Plum sponge cake is ideal as an indulgent dessert or for afternoon tea. Juicy plums, cream and almonds on a soft sponge cake.

Meal Type Afternoon tea, Birthday, Dessert, Snacks
Cuisine Australian-Inspired
Keyword Plum sponge cake, Vegetarian
Total Time 1 hour
Servings 10 servings
Author Veg Coast Cook

Ingredients

  • 250 g unsalted butter softened (plus extra for greasing cake tin)
  • 250 g caster sugar
  • 3 large free-range eggs lightly beaten
  • 250 g self-raising flour sifted (plus extra for putting on the pieces of plum)
  • 3 tsp finely grated lemon zest (reserve 2 tsp for the garnish)
  • 1 tsp lemon juice
  • 4 red plums (approx. 240g total weight) cut in half & de-stoned
  • 100 ml thickened cream whipped
  • 10 g slivered almonds lightly toasted

Instructions

  1. Preheat the oven to 170°C fan. Grease a 22cm diameter round cake tin with butter and then line the tin with greaseproof paper.
  2. Put the butter and the caster sugar in a large mixing bowl and cream them together using an electric hand mixer for approximately 2 minutes.
  3. Gradually add the egg to the butter & sugar, whisking continuously while you add it.
  4. Using a large metal spoon, gently fold the flour into the butter, sugar and egg mixture.
  5. Add 1 teaspoon of lemon zest and 1 teaspoon of lemon juice to the cake batter.
  6. Cut 1 of the plums into small pieces and dust the pieces with some flour. Using a metal spoon, fold the floured pieces of plum through the cake batter.

  7. Transfer the cake batter to the prepared cake tin and bake in the oven on the middle rack for 40 minutes or until a skewer comes out clean when it is inserted into the cake’s centre.
  8. Remove cake from the oven and from its tin. Turn it upside down onto a wire rack to cool. Remove greaseproof paper.

  9. Meanwhile, cut the remaining 6 plum halves into quarters.
  10. To assemble the cake, transfer the cake (bottom-side up) to a serving plate or cake stand. Top with whipped cream, fresh plum quarters and almonds. Garnish with freshly grated lemon zest.

Recipe Notes

Cake tin - I use a 22cm diameter round, non-stick cake tin but you could use two smaller round cake tins if you like.

Mixer - if you have one, you could use an electric stand mixer instead of an electric hand mixer.

Lemon - alternatively, you could use orange if you don’t have a lemon.

Plums - if plums aren’t available, you can use any other stone fruit such as nectarines, peaches or apricots.

Cream - you can use store-bought, thick custard or crème fraîche instead of cream if you prefer.

Cake - if you don’t have time to make the cake, you could buy readymade sponge cake and decorate it with cream, fresh plums, almonds & lemon zest.