Plum Cake

Robbie McCubbin

Robbie McCubbin

29th November 2010
Robbie McCubbin

Plum Cake

This is a lovely cake, great for afternoon teas, Sunday Lunches, or at home with a cuppa.
Normally we serve it warm with either pistachio ice cream, or vanilla & some roasted plum compote.


  • 560g icing sugar
  • 560g butter
  • 36 egg yolks - 900g
  • 420g breadcrumbs-Panko
  • 250g Grd. Almonds
  • 16 egg whites - 800g
  • 280g cast.sugar


Beat icing sugar & butter till light & fluffy, then ADD YOLKS
Add breadcrumbs & grd. almonds
Whisk your egg whites & sugar to meringue, & fold into mix.
Leave to rest for about an hour
Line a tray with silicone paper, About 1/2inch deep tray.
Spoon in mixture & place half plums in mix in rows
(these will sink into the mix whilst baking)
Bake at 160oC for about 45/50mins until nicely browned on top.
Allow to cool slightly before removing from tray. Use wire rack
Once cool enough glaze with some nappage/ apricot jam.
Make pot of tea....& ENJOY !!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.