Inspired living

Plum & Almond Cake

Plum & Almond Cake

Plum & Almond Cake

You’ll definitely want your friends and family popping in for this cake. The almond meal and sour cream in this cake make it extra-moist and luscious. If plums are not in season, you can substitute fresh plums with tinned plums. Just be sure to check the added sugar content! Alternatively, substitute the plums with another fruit which is in season. The plums go beautifully sticky when they are baked and the cake batter rises beautifully around them.

Serves: 8




  • 150g unsalted butter
  • 3 eggs
  • 150g unrefined coconut sugar
  • 200g unrefined self-raising flour
  • 120g almond meal
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 75g light sour cream
  • 6 plums, halved & stones removed
  • 4 tbsp flaked almonds, toasted
  1. Preheat oven to 180°C and grease 20cm round cake tin and line with baking paper.
  2. Cream butter, eggs, sugar, flour, almond meal, baking powder, vanilla essence and sour cream until mixture is smooth and creamy.
  3. Pour mixture into prepared cake tin and smooth top. Place plums on top of cake, gently pressing into batter slightly.
  4. Bake for 45–50 mins until cooked through.
  5. Remove from oven and top with toasted almonds while still warm. Serve immediately.


Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.