Festive Friday Food – Rachel’s Plum and Orange cake

In part due to the funeral I’ve been at today, and in part due to lack of a wi-fi password at home(!) today’s Festive frock is somewhat waylaid… Please pardon the interruption to normal service and pop back tomorrow instead for a festive message. Xo

This morning festive Friday Food is brought to you by Rachel. When not found reading, Rachel is often baking and I was delighted to receive her recommendation which thoughtfully noted the contrast between the clean, fresh tastes in this cake and the majority of Christmas foods. It’s a welcome alternative over the Christmas period. I know I’m going to be trying it out. Thanks Rachel!

Image Credit: Let her Bake Cake

Plum and Orange Cake from River Cafe Cookbook Made Easy by Rose Gray & Ruth Rogers.

Plum filling:
500 g ripe plums
50 g caster sugar
juice and zest of one orange
1 vanilla pod

150 g unsalted butter
150 g caster sugar
2 eggs
85 g self raising flour
1/2 tsp baking powder
100 g almonds, finely ground

Almond topping:
30 g unsalted butter
25 g brown sugar
zest of one orange
50 g flaked almonds

Preheat the oven to 180C / Gas 4

  • Halve and stone the plums and put in an ovenproof dish with the sugar, the orange juice and rind. Add the split vanilla pod and bake for 20 minutes. Cool. Scrape in the vanilla seeds.
  • Grease a 25cm round spring-form tin, lined with parchment paper, with extra butter.
  • Soften the butter and beat with the sugar until light and fluffy. Beat in the eggs one by one. Fold in the flour, baking powder and ground almonds.
  • Pour into the tin [it will be a thin layer] and push the plums and their juices into and over the cake. [I put a baking tray underneath in case any juices escaped.] Bake in the oven for half an hour.
  • For the topping, finely grate the orange rind. Melt the butter and stir in the sugar, zest and flaked almonds. Spread this over the half-baked cake, lower the heat to 160C / Gas 3 and bake for a further 20 minutes. Cool the cake in the tin.

Image Credit: Let her Bake Cake

It really is easy. I have a slow gas oven and these timings are good for me so adjust as your oven. Also don’t put the topping in too early as otherwise it will all sink in – it’s still delicious but doesn’t look so lovely. This cake will last for a good few days – so easy to make in advance and then keep nibbling on any leftovers.


Just Festive Frock to go before home time readers and the holidays beginning 🙂

Happy Festive Friday,


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