Dessert

Plum picnic cake

Name: Plum picnic cake recipe
Yield: 10
Ingredients: 240g icing sugar; 150g almond meal; 75g self-raising flour; 6 egg whites; 160g salted butter, melted, cooled; Finely grated zest of 1 lemon; 500g red plums, stones removed, cut into thin wedges, plus extra, to serve; 30.00 ml demerara sugar; 1 tsp vanilla bean paste; 200g creme fraiche

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by Lucy Nunes

Delicious Team

Feb 14, 2024

We used beautiful plums, but this recipe is great for all kinds of fruit, and takes no time to put together.

You’ll need a 20cm x 30cm slice pan for this recipe.

2 cups (240g) pure icing sugar
1 1/2 cups (150g) almond meal
1/2 cup (75g) self-raising flour
6 egg whites
160g salted butter, melted, cooled
Finely grated zest of 1 lemon
500g red plums, stones removed, cut into thin wedges, plus extra, to serve
1 1/2 tbs demerara sugar
1 tsp vanilla bean paste
200g creme fraiche

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a 20cm x 30cm slice pan and line with baking paper.
2.

Sift icing sugar into a large bowl. Add almond meal and flour and whisk to combine. Whisk egg whites in another large bowl until frothy. Add dry ingredients, butter and zest to egg whites and stir until combined. Pour into prepared pan and stand for 10 minutes. Arrange plum wedges on top, without pushing into batter. Sprinkle with demerara sugar.
3.

Bake for 35-40 minutes, until golden and a skewer inserted in the centre comes out clean. Stand for at least 15 minutes.
4.

Swirl vanilla through creme fraiche. Serve alongside cake with extra plum wedges.