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Mirabelle & Almond Cake

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.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Dessert
Cuisine: European, French
Keyword: Cake, mirabelle
Servings: 8

Ingredients

  • 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

Instructions

  • 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.