French Almond Plum Cake

French Almond Plum Cake

This cake is quick and easy to make.  Reminds me of a bakewell style cake, which is another family favourite.  

We made this version with plums but you could use apricots, cherries or raspberries.


Cooking surfaces

BBQ Temperature


  • 7 plums, pitted
  • juice of 1 lemon
  • 1 tbsp sugar
  • 3/4 cup plain flour
  • 1/4 cup ground almonds
  • 1 tsp baking powder
  • zest of 1 lemon
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter (110g)
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/4 cup flaked almonds
  • icing sugar to dust (optional)


  1. Setup your Big Green Egg for an indirect cook at 200°C. To do this you’ll need to put in your plate setter (ConvEGGtor) feet up, stainless steel grid on top and a baking stone on top of that. If using the EggGenius set the temp to 190°C with the clip at grid level.
  2. Place the halved plums into a bowl with the lemon juice and sugar.  Set aside.
  3. In a small bowl, mix together the flour, ground almonds, baking powder, lemon zest and salt.
  4. In another bowl beat the sugar and butter together.  Add the eggs, almond extract and vanilla extract, and beat until smooth.
  5. Add the dry mixture and beat until all the ingredients are just combined.
  6. Grease an 8″ cake tin, grease it and spoon in the batter.  Spread it evenly.
  7. Now place the plums on the batter skin side up; leaving a little space between each fruit.
  8. Sprinkle the flaked almonds over the top.
  9. Bake for 1 hour at 200°C.
  10. You can now either use a skewer to see if it comes out clean when poked into the cake, or my preferred method, use a Thermapen to check if the internal temperature is 95°C.
  11. Allow it to cool on a cooling rack and then dust with icing sugar.

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