While preparing this Polish Plum Cake with almond filling for the first time, I knew it would be fantastic. You can just tell by the ingredients. Maybe it’s because I’m a fan of anything almond. Having tried it, I’ll say that the composition needs all the parts, but the bottom layer is my favorite!
After looking at several Polish recipes that combine plum and almond, I decided on this one from Mniam Mniam. There were so many plum varieties in the supermarket. I used a large oval shaped plum called a prune plum, but any plum with work in this recipe.
In preparing this cake, you mix up an almond, butter, and sugar mass that is used in every layer. Half of it becomes the base of the cake. A small amount is set aside for the topping. The remainder becomes a custard, actually a frangipane, that cradles pieces of plum as they bake.
Tools for making Polish Plum Cake with almond filling
This is easiest to make with a food processor, but without one, you can give yourself a head start by buying almond meal or flour. If that’s not available in your area, finely chop the nuts, and continue to grind them with a mortar and pestle or put them in a bag and take a rolling pin to them.
The butter should be really cold as your working with it, so you might find a pastry blender easier to combine your ingredients than your mixer if you’re working without a food processor.
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Fragrant with fruit, nuts, and a hint of cinnamon, I can imagine nothing better than settling down with a piece of this Polish Plum Cake, a cup of tea, and a good book in the evening. You might keep the plum theme going with a small glass of my homemade plum liqueur.
It will be a well-deserved treat after we spent the afternoon assembling our new portable kitchen island. Ed and I are very proud of ourselves. No trips to the hardware store were necessary and minimal profanity was involved. LOL Enjoy your Polish Plum Cake with almond filling!
Full of fruit and nuts, this Polish Plum Cake with almond filling is amazing!
- 1 cup plus 1 tablespoon butter (250g), very cold
- 1 1/4 cups sugar (250g), plus additional for sprinkling
- 2 cups ground almonds (300g)
- 1 3/8 cups flour (165g), divided
- 4–6 plums
- 2 eggs
- 1 teaspoon cinnamon, plus additional for sprinkling
- 1 teaspoon baking powder
- 1/2 cup sliced almonds (50g)
- Preheat the oven to 350° F or 180° C. Prepare a 9 x 13-inch pan (23 x 33-cm) by lining it with parchment paper.
- Add the butter, sugar, and ground almonds to a food processor and process until you have a thick crumble. Remove half of the mixture and refrigerate it.
- Base: mix 1 1/8 cups flour (140g) into the other half of the mixture and press into your prepared pan. Bake for 15 – 20 minutes, until the dough just begins to get some color. Remove from the oven and let cool on a wire rack for about 30 minutes.
- While the base is cooling, slice the plums in half and remove the pits, slice into quarters.
- Reserve 5 tablespoons of the refrigerated mixture and keep it refrigerated for the topping.
- Custard: add the rest of the almond-butter-sugar mixture to the food processor and process with 1/4 cup flour (25g), the eggs, 1 teaspoon cinnamon, and baking powder. Pour into the baking pan and spread over the cooled base. Top with the plum quarters, skin side down. Sprinkle each plum with sugar (about 1/8 teaspoon) and a pinch or dash of cinnamon. Return to the oven for 20 minutes.
- Topping: remove from the oven and sprinkle with sliced almonds. Spread the remaining refrigerated mixture over the top by pinching off little pieces of the crumble and distributing or try shredding the crumble mixture to evenly disburse across the top. Return to the oven for 20 minutes. The crumble should be a golden brown. Remove from the oven and cool in the pan before serving.
You may want to put the butter in the freezer for 15 – 20 minutes
I like to grease the pan to hold the parchment paper in place.
Keywords: Polish plum cake, Polish plum cake with almond filling