A seasonal summer mirabelle and almond cake to enjoy during your next afternoon tea. This soft light cake is filled and topped with delicious mirabelle plums and almonds.
Every summer these delicious yellow mirabelle plums are in season here in Luxembourg. Every corner, every store, every market will be packed with baskets displaying these golden fruits. Apart from eating them fresh, these little plums are perfect to bake with! Their sweet, and in a way, tart taste, makes them ideal to bake in cakes, cupcakes and most commonly tarts! In fact, last year I have shared my recipe for a cooked tart with these Mirabelle plums. You can find that recipe here: Mirabelle and Pistachio Tarts
This year our friends gave us a huge bag filled with these Mirabelle plums from their garden. Therefore, I decided to test some recipes with them so no to waste anything. This mirabelle and almond cake is one of the recipes I tested over the past weeks. I had to share it as it was a winner from the start! The cake didn’t last more than two days as me and my husband devoured it shamelessly.
Mirabelle and Almond
This cake is a light and plain one which makes it a great vessel for these fruits. As the base of this cake is a simple one, the fruits and nuts become the main attraction. One of my favourite things about these mirabelle plums is how well they go with nuts, in particular with almonds and pistachios. For this cake I chose to use almonds both in the cake batter, by using almond flour, and for the decoration on top. The latter adds also an added texture to the cake.
Mirabelle & Almond Cake
- 200 g Mirabelle plums deseeded
- 120 g flour
- 80 g almond flour
- 50 ml oil
- 125 g greek yogurt
- 3 eggs
- 70 g sugar
- 1 tsp baking powder
- Preheat the oven to 180°C or 350°F. Spray a 20cm cake tin with neutral oil and line with parchment paper.
- Cut the mirabelle plums in half and remove the seeds. Keep a couple of pieces to the side as these will be used to decorate the cake on top.
- In a large bowl whip together for a couple of minutes the eggs and sugar. The mixture should be frothy with a light custard colour.
- To the mixture add the oil and yogurt. Mix together. Once mixed add the flour, almond flour and baking powder. Combine well.
- Fold the mirabelle plums in the cake batter.
- Fill the cake tin with the cake mixture and decorate the top of the cake by sprinkling the crushed almonds and the remaining mirabelle plums.
- Bake the cake for about 30 minutes, or until a toothpick or skewer comes out clean once inserted in the middle of the cake.
- Leave to cool in the pan for 5 minutes before transferring the cake to a cooling rack to finish cooling.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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