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5 (1 vote)

Plum and almond cake

This almond cake makes the most of summer fruits with the inclusion of tart plums. We've kept the added sugars to a minimum by swapping in a sweetener blend.

Serves Cuts into 16

Prep Time 20 min

Cooking Time 35 min


For the cake

  • 150g low-fat natural yogurt
  • 125g Truvia Baking Blend, or similar granulated sweetener
  • 4 medium free-range eggs
  • 225g self-raising flour
  • 1tsp baking powder
  • 100g ground almonds
  • A few drops almond extract
  • 275g ripe plums, sliced
  • 20g flaked almonds


For the drizzle

  • 60g icing sugar
  • 1tbsp lemon juice


    1. Heat the oven to 180°C/fan 160°C/gas 4. Line a 20x30cm (approx) baking tin with non-stick baking paper.
      1. In a large mixing bowl, whisk together all the cake ingredients, except the plums and flaked almonds, until well combined.
        1. Spoon the mixture into the prepared tin, then top with the plums, pushing them down into the mixture a little. Scatter over the almonds. Bake for 30–35 min until a skewer inserted in the centre of the cake comes out clean.
          1. Remove from the oven and allow the cake to cool a little in the tin, then transfer it to a wire rack to cool completely.
            1. For the drizzle, mix the icing sugar and lemon juice together until smooth, then use a teaspoon or piping bag to drizzle the icing over the cooled cake. Cut into 16 squares and serve.

To freeze Wrap the cooled cake well in non-stick baking paper and clingfilm or foil at the end of step 4, then freeze for up to 3 months. Thaw thoroughly before icing as in step 5.

Vary it Omit step 5 and serve the cake warm as a pudding. You could also swap the plums for apricots.

Nutrition per serving

Read more on how we calculate nutrition.
150 5.7g 6g 0.8g 1.8g 6.7g 0.3g 89mg 26g 0.8mg

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