Italian Plum Cake

Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

The Italian plums I prefer are small and dark-purple-skinned, with crisp amber flesh. They ripen at the end of summer, and they’re sometimes called prune or Stanley plums (How could you not love a plum called Stanley?). I used to eat them by the bagful as a kid. They make delicious jam and wonderful tarts and pies. Here they’re baked in an almond batter.


  • 1 cup unblanched almonds
  • ½ cup sugar, plus about ¼ cup for topping
  • cup all-purpose flour
  • teaspoon salt
  • 2 large eggs
  • ½ cup whole milk
  • 4 tablespoons sweet butter, melted
  • 2 pounds Italian plums, pitted and sliced thickly


    Preheat the oven to 350°F. Butter a 10-inch tart pan or springform pan. Put the almonds and ½ cup sugar in a blender or food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more.

    Transfer the mixture to a bowl. Beat the eggs with the milk and stir in the melted butter. Add the egg mixture to the almond mixture and whisk for a minute or two until the batter is smooth.

    Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top in a circular pattern. Sprinkle sugar generously over the plums. Bake for 40 to 45 minutes, until the top is golden and a paring knife inserted into the center comes out clean.

    The cake is best served within a few hours of baking.