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Plum Almond Cake

Last year at this time, when plums were in season, I posted a recipe for Chez Panisse's Plum Tart that people still e-mail me about. This year, for plum season, I wanted to share a recipe for an incredibly easy dessert that you can enjoy the next morning with your coffee. It's like a plum cake that takes only a few minutes to assemble and then bake. Since it only uses egg whites, I save my egg yolks and the next day I either make fresh pasta with them or some kind of delicious chocolate dessert that requires egg yolks.

I made this dessert in a 9x9 tart pan with a removable bottom, but you can just make it in any small baking dish. Do not use something as large as a 9x13 baking pan. A 9x9 cake pan is fine.

I used Stanley Plums, simply because they were at the Farmer's market. They are a nice plum but do not have a real depth of flavor like some others. Use whichever is your favorite plum for this recipe.

I love this dessert because it is not overly sweet. Brian and I enjoyed it with a wonderful glass of Sokol Blosser white dessert wine that we picked up when we were in Oregon. It truly is "a glass of golden perfection" and it was heavenly with this cake.


Plum Almond Cake


for a printer friendly recipe, click here

a 9-inch tart pan work great for this cake


  • 5 egg whites
  • 1/2 cup sugar
  • 2/3 cup almond flour
  • 1/2 cup flour
  • 13 tablespoons unsalted butter, melted & cooled
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest
  • 6 Plums, halved and pits removed 


Preheat oven to 350 degrees.

Butter and flour your tart or cake pan. In a large bowl, mix the egg whites and sugar vigorously with a wire whisk for a couple of minutes. Add the flours and whisk again and then add the cooled butter, almond extract and lemon zest and whisk until smooth. Pour batter into prepared pan. Place plum halves on top of batter.

Bake for about 25 - 30 minutes until golden brown.


PrintView Printer Friendly Version

Reader Comments (16)

That's a stunning cake. I have some egg whites waiting to become macarons...maybe they won't, if I can find some plums!

I love that plum tart and this cake. So much nice color AND, of course I like the idea of not too sweet. I recently made an ice cream with fresh plums and a little brandy and I've been in plum heaven.

August 31, 2009 | Unregistered Commenterangela@spinachtiger

OMG Elaine! I love this - it looks so delicious. I am on the phone with my mom and she is obsessed too!

August 31, 2009 | Unregistered CommenterGaby

Gorgeous cake! We have a plum tree so I am bookmarking this recipe right now!

August 31, 2009 | Unregistered CommenterMaria

Gorgeous! Love the idea of serving it with dessert wine (and not just 'cause it's from Oregon, though that helps :) )

August 31, 2009 | Unregistered CommenterMaggie

What a beautiful cake and a great idea for wine pairing! We're so glad you enjoy our White Riesling Dessert wine - we can't wait to try it with your gorgeous dish.

Let us know if there is anything we can work with you on in the future!

All the best and cheers!

Kitri McGuire
Marketing Communications Manager
Sokol Blosser Winery

August 31, 2009 | Unregistered CommenterKitri McGuire

Hi Elaine,I can't see when I have to add the lemon zest and the almond extract:)

August 31, 2009 | Unregistered CommenterFabio

Fabio: Grazie! I fixed it!

August 31, 2009 | Unregistered CommenterThe Italian Dish

Yum!! Your pictures are just beautiful!

September 2, 2009 | Unregistered CommenterThe Consummate Hostess

ooh i am so excited i checked your site today!! i just bought a ton of plums from the market. cant wait to try it for friends this weekend.

September 2, 2009 | Unregistered CommenterAnonymous

oh my - this looks absolutely delicious. I will have to make this for my dad Because he absolutely loves plums..:-)

So glad I found you..

September 4, 2009 | Unregistered CommenterVitania

Elaine, This is almost to beautiful to eat, but cut me a piece, please!

September 8, 2009 | Unregistered CommenterProud Italian Cook

Should the egg whites be whipped to any kind of peak, or just frothy? This is beautiful and I can't wait to make it!

September 18, 2009 | Unregistered Commenterscottie0925

From The Italian Dish:

Scottie: The egg whites do not have to be whipped into any kind of peak, just until they are frothy, for just a couple of minutes. Enjoy!

September 19, 2009 | Registered Commenter[Elaine]

I was scared to try this recipe because the end product looks so delicate, but it was very easy.

February 4, 2010 | Unregistered CommenterEduardo

WOW! Is this ever a gorgeous cake! I might give it a go in my new tart pan with a removable bottom.

Thanks for the perfect recipe for my blue plums!

August 14, 2010 | Unregistered CommenterLindsay at Kitchen Operas

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