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Almond and spelt plum cake

Updated: Jan 10, 2023

This cake is reminiscent of the Italian breakfast cake we ate when we went to Cilento for my 30th birthday. Yes, cake for breakfast every morning, that’s how they roll in Italy! It’s dark and not too sweet which is how I like my cake. I’m using coconut sugar and not too much of it, and the protein from the almonds and spelt flour keeps blood sugar from spiking too high. You can use any fruit you like really, but I find we lack good recipes for plums in the UK given how local and seasonal they are in early Autumn. I don’t generally like them raw however, and cooking them transforms them into dark, sticky, sweet and juicy morsels of deliciousness. Spelt is an ancient whole grain similar to wheat, but is healthier with more protein, fibre and manganese which is essential for healthy bones.

Serves 8-10


100g butter, softened

75g coconut sugar

2 eggs

½ tsp almond extract

110g spelt flour

75g ground almonds

1½ tsp baking powder

1 lemon, zest

400g plums (about 8 plums), halved and stones removed

2 tbsp flaked almonds


  1. Pre-heat the oven to 180°C fan/gas mark 4/350F. Line the base of a 23cm/9 inch springform cake tin with greaseproof paper and grease the sides.

  2. In a large bowl, beat the butter and sugar together (if the butter is too hard, heat it up slightly in the microwave to soften), add the eggs and almond essence and beat again.

  3. In a separate bowl, mix the ground almonds, spelt flour, baking powder and lemon zest together, then gently fold into the egg and butter mix.

  4. Pour the cake mix into the cake tin, press in the plum halves cut side down, sprinkle over the flaked almonds and bake for 40-45 minutes or until a skewer in the middle comes out clean(ish) - the sides of the cake will start to come away from the side of the tin when it’s done. Pop into a wire rack to cool before removing from the tin.

  5. Serve with a dollop of yoghurt, more lemon zest and flaked almonds.




If you're cooking this for your own personal snack purposes, try cutting it into 8-10 pieces and freezing them. Take one piece out in the morning ready for snacktime!


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