Icing Sugar
Icing sugar can also be...
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Cakes
Joanne's French Plum Cake
15 mins
1 hours
Easy
12
Joanne, our Recipe Club Bake-Off winner used this recipe in the challenge, it is a cake that she tweaked and adapted over the years to create this delicious end result!
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- Ingredients
- Method
Ingredients
- 10 dark red plums
- 3 Tbsp Chelsea White Sugar
- 300g butter
- 1½ cups Chelsea White Sugar
- 3 eggs
- Zest of 1 orange
- 1 tsp vanilla essence
- ½ cup milk
- 1½ cups flour
- 1 cup ground almonds
- 1 tsp baking powder
- Chelsea Icing Sugar for sprinkling
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Nina
Following advice from other comments I reduced butter to 250g, 1 cup of sugar and I didn't have an orange so used some lemon zest. It was perfect after 60 minutes in the oven. I used \Xmas plums\" and needed 15 to fill the top. I didn't sugar them either and they were quite sour but it was very delicious"
5
Sally Patrick
Thanks - an iconic summer cake. I used the last of my Billingtons which were a bit fiddly for the topping (smaller than usual this year so de-stoning was a challenge). Perfectly cooked in 65 minutes. Very, very delicious.
5
Leisa
This recipe is easy to prepare and looks really fancy once it is baked. If you don't like plums you could add apricots or peaches.Very tasty for afternoon tea or a desert.
5
Cheryl
I searched and searched for a frangipane plum cake and finally found the answer here. What a wonderful cake. I too had to cook it longer and cover with foil at the end: about an hour and 20 minutes. I waited until the centre barely jigggled when agitated. I put the plums cut side up and didn't know if this was correct, but it seems to be OK. I had some cherries to use up too, so I filled in the gaps with stoned cherries. I can see that this would be superb with apricots so that will be the next iteration.
5
Marion
Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though.
4
Susan Lean
Lots of butter... but makes a great dessert cake and easy to make
5
Kate
Absolutely brilliant. Exactly what I was searching for. I used rhubarb, because I had a lot, instead of plums and the texture is fantastic. What a treat. Now on top 5 best ever recipes list. Thank you.
5
Katherine
I loved this recipe; a great way to use frozen plums. It works well as a GF cake too- just exchange the flour and baking powder for Bakels gluten-free baking mix.
5
Catherine
I had to bake this cake for 20 minutes more than was suggested. However, it was absolutely delicious and my guests raved about it. I omitted the sugar to sweeten the plums and prefer the slightly tart flavor with the sweet cake. I also served it with unsweetened greek yogurt and this catered for everyone's tastes. Will definitely make again. Thank you.
5
Deirdre
Agree, really good. Needs 80-90mins cooking time. Will try less butter next time. I forget it leaks through springform tin.
4
Method
Preheat oven 180°C and grease a 26cm tin. Cut plums, discard stones and put into a bowl with 3 Tbsp sugar. Set aside.
Beat butter and sugar until creamy. Add eggs one at a time and then mix in zest and vanilla. Stir in milk, flour, almonds and baking powder.
Spread into prepared tin and then place plums over the top. Bake for 1 hour.
Sprinkle icing sugar on top when cool.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Nina
Following advice from other comments I reduced butter to 250g, 1 cup of sugar and I didn't have an orange so used some lemon zest. It was perfect after 60 minutes in the oven. I used \Xmas plums\" and needed 15 to fill the top. I didn't sugar them either and they were quite sour but it was very delicious"
5
Sally Patrick
Thanks - an iconic summer cake. I used the last of my Billingtons which were a bit fiddly for the topping (smaller than usual this year so de-stoning was a challenge). Perfectly cooked in 65 minutes. Very, very delicious.
5
Leisa
This recipe is easy to prepare and looks really fancy once it is baked. If you don't like plums you could add apricots or peaches.Very tasty for afternoon tea or a desert.
5
Cheryl
I searched and searched for a frangipane plum cake and finally found the answer here. What a wonderful cake. I too had to cook it longer and cover with foil at the end: about an hour and 20 minutes. I waited until the centre barely jigggled when agitated. I put the plums cut side up and didn't know if this was correct, but it seems to be OK. I had some cherries to use up too, so I filled in the gaps with stoned cherries. I can see that this would be superb with apricots so that will be the next iteration.
5
Marion
Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though.
4
Susan Lean
Lots of butter... but makes a great dessert cake and easy to make
5
Kate
Absolutely brilliant. Exactly what I was searching for. I used rhubarb, because I had a lot, instead of plums and the texture is fantastic. What a treat. Now on top 5 best ever recipes list. Thank you.
5
Katherine
I loved this recipe; a great way to use frozen plums. It works well as a GF cake too- just exchange the flour and baking powder for Bakels gluten-free baking mix.
5
Catherine
I had to bake this cake for 20 minutes more than was suggested. However, it was absolutely delicious and my guests raved about it. I omitted the sugar to sweeten the plums and prefer the slightly tart flavor with the sweet cake. I also served it with unsweetened greek yogurt and this catered for everyone's tastes. Will definitely make again. Thank you.
5
Deirdre
Agree, really good. Needs 80-90mins cooking time. Will try less butter next time. I forget it leaks through springform tin.
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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