Camille Styles

The Sweeter Side

Wine Poached Plum & Almond Cake

September 26th, 2017

Fall is finally upon us! After one very long, hot summer, I can’t help but feel immense joy at the thought of the cozy sweater-wearing months ahead of us. I’d be lying if I said this wasn’t the case last year and the year before that, too, but somehow, each year the anticipation and excitement for the arrival of autumn hits me just as vividly as the last.



Wine Poached Plum & Almond Cake

wine poached plum & almond cake - YUM!

Serves 8


For the poached plums:

  • 1 1/2 cups red wine (I used Cabernet Sauvignon)
  • 1/4 cup brown sugar (reduce for very ripe, sweet plums)
  • zest of 1 large orange
  • 1/2 tsp ground cardamon
  • 3 medium or 4-5 small plums, pitted and cut into 1/2″ wedges

For the cake:

  • 2/3 cup ground almonds
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cardamon
  • pinch salt
  • 2 large eggs
  • 1/2 cup sour cream or full-fat yogurt
  • 1 tsp almond extract
  • 1/2 tsp pure vanilla extract
  • 4 tbsp (2 oz.) butter, melted and cooled
  • 1 tbsp granulated sugar

For the whipped cream:

  • 1 cup heavy cream, very cold for whipping
  • 2 tbsp honey
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cardamon


  1. To prepare the plums: Combine the wine, brown sugar, orange zest, and cardamon in a medium saucepan. Bring to a boil then add the plums. Cook for about 5 minutes or until the plums have softened but are still firm. Use a slotted spoon to remove the plums. Place in a bowl and set aside to cool. Continue to boil the wine mixture until it begins to thicken and becomes syrupy, about another 4-5 minutes. Pour into a heat-proof vessel and let cool.
  2. To make the cake: Grease an 8″ or 9″ round springform pan and line the bottom with parchment paper. Set aside. Preheat the oven to 350F.
  3. In a medium bowl, combine the ground almonds, flour, sugar, baking powder, cardamon, and salt. Whisk to combine then set aside.
  4. In a separate bowl, combine the eggs, sour cream or yogurt, extracts, and melted butter. Use a hand mixer to beat until smooth. Add the dry ingredients and mix until batter is throughly combined.
  5. Spread a layer of plums onto the bottom of the pan. Top with batter and then garnish the top of the batter with the remaining plums. Sprinkle remaining 1 tbsp of sugar over the top of the cake, then bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Note that baking time will need to be adjusted based on pan size.
  6. To make the whipped cream: Add the cream to the bowl of a stand mixer fitted with whisk attachment. It helps if you chill the bowl first. Beat the cream until it starts to thicken. Add honey, vanilla, and cardamon, then continue to beat until cream is thick.
  7. Cover and store at room temperature for up to 2 days, or in the fridge for up to 4 days.

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Show Comments +

  1. Perfect desert for this season! Thank you for sharing!

  2. Laurie says:

    Would a 1-to-1 gluten free flour work for the all purpose flour?

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