Autumn brings the sweetest gifts – ripe plums, golden leaves, and the scent of something baking in the oven. This Golden Plum Delight Cake captures that cozy feeling of the season with soft fruit, ground almonds, and a light lemon glaze. It’s the kind of dessert that warms the kitchen and pairs perfectly with a cup of tea on a crisp fall afternoon.
Ingredients:
1 cup powdered sugar
1 cup ground almonds
7 oz (14 tbsp) unsalted butter or margarine, softened
7 oz (about 2 cups) crushed ladyfingers
10½ oz (about 2 cups) ripe plums, peeled and pitted
1½ tbsp finely chopped candied orange peel
10 large eggs, separated
1 packet (about 1 tbsp) vanilla sugar
Butter or oil for greasing
Bread crumbs for dusting
Lemon glaze (see below)
Instructions:
Pour boiling water over the plums, remove their skins, and take out the pits. Set aside to cool.
Pour boiling water over the almonds, peel, and finely grind them.
In a large bowl, cream the butter with powdered sugar, vanilla sugar, and candied orange peel until fluffy. Add the egg yolks one at a time, mixing well after each.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the butter mixture.
Add the crushed ladyfingers and prepared plums. Mix lightly to keep the batter airy.
Pour the mixture into a greased and breadcrumb-dusted pan. Smooth the surface.
Bake in a preheated oven at 350°F (180°C) for about 35–40 minutes, until golden and firm.
Let the cake cool completely, then pour over a simple lemon glaze made from powdered sugar and lemon juice.
Lemon Glaze:
Mix 1 cup powdered sugar with 2–3 tablespoons of freshly squeezed lemon juice until smooth and glossy. Pour over the cooled cake.
