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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: European, French
Keyword: Cake, mirabelle
Servings: 8


  • 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.