Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Almond and Honey Plum Cake

This cake was ultimately one of necessity.. I have an abundance of plums from yesterday’s Hidden Orchard Harvest, they are beautifully soft and sweet and juicy, so I've been determined not to just throw them into a jam, but to bake them in a way that really let them shine, and I also have a tub of Greek Yoghurt in the fridge that's just days off expiring!

Sooo, this is what I've concocted.
A German inspired cake, utilising Greek ingredients.
A cake where these decadent plums get to sit in prime position, largely untouched and mostly unchanged from their fresh former selves, atop a beautifully light honey scented batter.
Introducing.... My Almond and Honey Plum Cake!

#1 Grease the base and sides of your cake tin, then place a layer of parchment paper in the base, large enough to also come up the sides of your tin. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#2 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#3 If you find your plums are sinking too far into the batter, simply pick them out, re-level your cake batter, clean off your plums, and dip their skin side into a little bit of plain flour before re-setting them. This thin layer of flour will form a skint that will prevent them from sinking.

#4 Allow you cake to cool completely, or at-least mostly before attempting to remove it from it's tin! Due to this cake being so light, while it's still warm it's incredibly fragile! I made this mistake, attempted to tip the cake out onto a cooling rack, and ended up sitting down to a serving of eton mess as a result. The small serving you see in the photo... is the only part of the cake that survived this disaster.

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Yield: 9Pin it


prep time: 20 minscook time: 25 minstotal time: 45 mins
I had an abundance of plums from yesterday’s Hidden Orchard Harvest and I was determined not to just throw them into a jam, but to bake them in a way that really makes them shine!


100g unsalted butter
1/2 cup brown Sugar
1 egg
1 cup almond meal
1/2 cup plain greek yoghurt
1/4tsp cinnamon
3/4 cup self raising flour
3tbsp honey

6 small plums
2tsp white granulated sugar
flaked almonds (optional)


Pre-heat oven to 190 degrees Celsius.

Prepare a 20cm x 20cm square cake tin. Set aside.

Cut your plums in half, remove the pips.

Sift flour and cinnamon into a large mixing bowl, add almond meal and brown sugar and combine.

Cut your butter into small cubes and add to your bowl.
Using your fingers, rub the butter into your dry ingredients until there are no butter chunks remaining and roll/press the 'batter' into a clean ball inside the bowl.

Make a large well in your 'batter ball', add your honey, yoghurt, and egg, and mix with a wooden spoon until smooth.

Pour your batter in your pre-prepared cake tin, place plums flesh side up in any design you desire and press into the batter gently.

Sprinkle the surface of your cake with white sugar and flaked almonds and set in the oven to bake for 25 minutes or until golden brown and skewer test in the centre of the cake comes out clean.


20cm x 20cm slice tin 
large mixing bowl 
wooden spoon
parchment or baking paper

fat (grams)
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