Glorious soft almond sponge with juicy fresh plums: Plum and Almond Traybake Cake

Plum and Almond Traybake Cake

A perfectly simple almond sponge cake dimpled with juicy ripe plums, sprinkled with flaked almonds and baked to perfection, the perfect way to use up an excess of plums. 
Course Dessert
Cuisine British
Keyword almond, cake, plums
Author Farmersgirl Kitchen


  • 8 plums
  • 175 g soft butter or baking spread
  • 200 g self-raising flour
  • 1 1/2 tsp baking powder
  • 25 g ground almonds
  • 175 g caster Sugar
  • 1 tsp almond essence
  • 3 eggs
  • 3 tbsp milk
  • 15 g flaked almonds


  • Heat the oven to 170C
  • Line a 12 x 9 in (30 x 22.5 cm) roasting tin with baking parchment.
  • Halve the plums and remove the stones.
  • Place all the ingredients, except the plums and flaked almonds, in a large bowl.
  • Mix with an electric mixer for 2-3 minutes until well blended.
  • Put the mixture into the lined tin and spread evenly.
  • Place the plums cut side down across the mixture (you will have one-half plum left over, I recommend you eat it, cooks perks!)
  • Sprinkle over the flaked almonds
  • Bake for about 30 minutes until the top is golden brown and the sponge springs back when pressed.
  • Leave to cool in the tin, then cut into squares.


You can serve this cake warm as a dessert with cream or ice cream.  It is also very good served as a cake with tea or coffee.