- 560g icing sugar
- 560g butter
- 36 egg yolks - 900g
- 420g breadcrumbs-Panko
- 250g Grd. Almonds
- 16 egg whites - 800g
- 280g cast.sugar
Plum Cake
Robbie McCubbin
29th November 2010
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.
Ingredients
Method
Method
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 !!
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
