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Plum and Almond Cake

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 7 Reviews

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This Plum and Almond Cake is one of my favourite keke (cakes) of all time and was the result of experimenting in my kāuta (kitchen). It has three simple layers: A citrus almond cake, black Doris plums and a lemon spiked almond cream. When these elements are eaten together, a magical moment is had.

On a glass cake stand sits a freshly baked plum and almond cake. It has been dusted with icing sugar with a topping of lemon curd and mascarpone piped on top. It is being topped with a flower petals. The cake has been cut open to reveal the three layers of orange cake, black Doris plums and almond cream.

This keke (cake) is so divine and is full of different flavours and textures. Serve it warm with a dollop of miraka tepe (yogurt) or decorate it with mascarpone and lemon curd. So, which one will you choose?

MORE CITRUS RECIPES TO TRY:

Another recipe that is perfect for entertaining is my Lemon Bundt Cake, decorate it with meringue or a simple plum ganache. Or is the flavour of ārani (orange) still calling your name? Awesome, then check out my Whole Orange Almond Cake.

Videography and photography taken by Sarah Henderson.

INGREDIENT TIPS FOR THIS PLUM AND ALMOND CAKE:

On a wooden board sits vintage bowls and small plates that have cake ingredients on it. There is eggs, sliced almonds, ground almonds and sugar in view.
  • Oranges: The zest and juice is used so make sure you use fresh ārani (oranges).
  • Oil: Use a neutral flavoured oil in this keke (cake) like olive or rice bran. 
  • Eggs: I always use free-range hēki (eggs) but use what you have.
  • Flour: Use plain or high grade flour in this recipe, either of them will work.
  • Plums: I use canned Black Doris Plums for this recipe but any canned plums will work. Canned apricots are the best alternative.
  • Lemons: These are the flavour base for the almond cream but the rēmana (lemons) can be swapped for ārani (oranges) if necessary.
  • Sliced Almonds: The sliced almonds are for decorating the top of the cake but can be swapped for slivered almonds or omitted completely.
  • Mascarpone: This is a simple option for decorating the keke (cake) but thickened cream or crème fraiche also work.
  • Lemon Curd: Kahitete rēmana (lemon curd) works really well on this cake but it can be swapped for passionfruit curd or left off completely.

Expert Tips:

Rubbing the kiri ārani (orange zest) in to the huka (sugar) releases the oils in the zest and intensifies the flavour in the cake so don't skip this step.

Once the keke ārani (orange cake) is cooked, add the paramu (plums) straight away so the cake can start to absorb some of the delicious flavour. There is no need to let it cool.

Make sure the temperature is turned up in the oven when the kirīmi aramona (almond cream) is being baked. It is a moist mixture and so it needs a bit more heat to get the right texture.

Baking the cake with the almond cream on it for 40 minutes will mean the centre of the kirīmi aramona (almond cream) will be quite soft, which is the texture I love. However, if you want it set a bit more, bake for an extra 10 minutes.

STEP BY STEP INSTRUCTIONS FOR THE PLUM AND ALMOND CAKE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

On a wooden table sits a glass vintage bowl that has sugar and orange zest in it. Naomi is using her hands to rub the zest in to the sugar.

1. Preheat the Oven:

Preheat the oven to 150 °C bake setting or 140 °C fan bake setting. 

Grease a 19 cm or 20 cm springform tin with butter. Line it with baking paper in the base and high up the sides. 

2. Prepare the Orange Sugar:

Add the huka hāura (brown sugar) to a medium sized bowl. Using a fine grater, grate the kiri ārani (orange zest) on top of the huka (sugar). 

Rub it together with a fork or your hands to intensify the orange flavour.

3. Mix in the remaining Wet Ingredients:

Add the wai ārani (orange juice), noni (oil), tote (salt), wanira (vanilla) and the hēki (egg) one by one, whisking well after each ingredient is added until smooth.

Two cake tins lined with baking paper are sitting on a wooden table. One has cake mixture in it. Oranges and flowers are in the background.

4. Combine the final Ingredients:

Sift the peru oneone (ground almonds), puehu parāoa (flour) and pēkana paura (baking powder) straight in to the wet ingredients. 

Whisk gently for 10 seconds or until it has all come together. 

5. Bake the Orange Cake:

Pour the mixture in to your prepared tin and then spread it out. 

Bake it for 25 minutes until it is just cooked and springs back in the centre when pressed. 

Remove the keke ārani (orange cake) from the oven and prepare the paramu (plums) to go on top. There is no need to cool the cake at this point.

On cake tin sits a rose pink cake tin that is lined with brown baking paper. On the cake is halved black Doris plums. Under the tin is a soft green tablecloth.

6. Arrange the Plums on to the Orange Cake:

Remove 8-9 paramu (plums) from the can, cut them in half and remove the stones. Note: You made need more plums if they are small.

Arrange each plum half on to the keke wera (hot cake). You want a single layer of plums with around 1 cm clear from the edge of the cake tin. 

Drizzle the 3 tablespoons of wai paramu (plum juice) on top of the cake and then leave it to the side. 

7. Adjust the Oven Temperature:

Turn up the oven to 170 °C bake setting or 160 °C fan bake setting.

In a vintage glass bowl is butter and sugar being whipped with a w white hand mixer. It is sitting on a wooden board.

8. Whip the Butter for the Almond Cream:

Add the pata kūteretere (softened butter), huka one (caster sugar), wanira (vanilla) and tote (salt) in to a medium bowl. 

Whip on high for 3-4 minutes until light and fluffy. 

Add the hēki (egg) and whip for another 20 seconds or so.

9. Add the remaining Ingredients:

Using a fine grater, grate in the kiri rēmana (lemon zest). 

Add the peru oneone (ground almonds), puehu parāoa noa (plain flour) and pēkana paura (baking powder). 

Whakaranuhia (mix to combine).  

On a cake stand sits a freshly baked plum and almond cake. Behind it is a large bunch of flowers with cut oranges and greenery around it, all sitting on a wooden table.

10. Spread the Almond Cream on to the Plums:

Dollop spoons of this mixture on top of the paramu (plums) and gently smooth it out.

Sprinkle the aramona kua tapahia (sliced almonds) on top and finish it with the sprinkling of huka one (caster sugar).

11. Bake the Plum and Almond Cake:

Bake for 40 minutes.

Note: Baking it for 40 minutes will mean the centre of the kirīmi aramona (almond cream) will be quite soft, which is the texture I love. 

However, if you want it set a bit more, bake for an extra 10 minutes.

12. Squeeze over Lemon Juice:

Pull it from the oven and squeeze the wai rēmana (lemon juice) over the hot cake. This is optional but adds a fresh pop to the keke (cake). 

A top shot of a whole plum and almond cake shows the sliced almond topping with a dusting of icing sugar. Sliced lemons and greenery are seen on the wooden table underneath.

13. Cool the Cake:

If you are having the keke (cake) warm, cool it in the tin for 10 minutes and then remove the outside of the tin. Allow to cool for another 10 minutes before serving.

Slice it carefully and plate.

14. Serve the Plum and Almond Cake:

Serving Option 1: Serve the cake warm with aihikirīmi (ice cream).

Serving Option 2: Remove the cake from the cake tin and dust with puehu huka (icing sugar). Serve the slices with unsweetened miraka tepe (yogurt).

On a glass cake stand sits a freshly baked plum and almond cake. It has been dusted with icing sugar and is being piped with creamy lemon curd.

14. Decorate the Plum and Almond Cake:

Serving Option 3: If you are decorating the cake, cool in the tin for 10 minutes, remove the side of the tin and allow to cool for another 10 minutes with the base still attached. 

Then transfer to a cooling rack to cool completely but make sure you keep the cake upright, don't flip it so they top of the cake stays in tact.

Once it is cool, pipe on the mascarpone and kahitete rēmana (lemon curd). 

If you want the mascarpone streaked with the lemon curd, combine the two and swirl the lemon curd through the mascarpone a couple of times before adding it to the piping bag. 

Add a few edible flower petals to top it off.

On a white plate with gold trim sits a slice of plum and almond cake that has been dug in to with a fork. It shows the three layers of orange cake, black Doris plums and almond cream with a topping of lemon curd and mascarpone piped on top. Cut oranges are in the background.

Store the Cake:

Store this keke (cake) in a sealed container in a cool place. 

It will develop in flavour as it sits and in my opinion is even better a few days after it is baked.

It will keep well for up 5 days.

In the hotter months you can store the uncut cake it in the refrigerator but bring it room temperature or gently warm it before eating. 

There are so many more

Keke (Cake) Recipes

So take a look and let your creativity go wild as you create this beauties.

Browse all Cakes
Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page. 

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A close up reveals the layers of a piece of plum and Lamond cake. Black doris plums are seen in the centre and lemon curd and cream is piped on top of the slice with yellow flower petals on top.
Print Pin
5 from 3 votes

Plum, Citrus and Orange Cake - Keke Paramu, Ārani Me Te Aramona

A delicious cake of three simple layers: A citrus almond cake, topped with black Doris plums and finished with a lemon spiked almond cream. Perfect for dessert or a cake for any occasion.
Course Baking
Cuisine Cake
Keyword almond cake recipe, almond cake recipe nz, frangipane and plum cake recipe, frangipane and plum cake recipe nz, frangipane cake, orange cake recipe, te reo Māori
Prep Time 40 minutes
Total Baking 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings 12 slices

Equipment

  • 1 x 19 cm or 20 cm spring-form cake tin

Ingredients

The Orange Cake - Te Keke Ārani

  • ½ C (100 g) huka hāura (brown sugar)
  • Kiri ārani (orange zest, of 1 orange)
  • ¼ C (60 ml) wai ārani (orange juice)
  • ½ C (125 ml) C noni ōriwa (olive oil or neutral oil)
  • ½ teaspoon tote (salt, fine)
  • 1 teaspoon (5 ml) wanira (vanilla)
  • 1 hēki (egg, size 6)
  • ½ C (50 g) peru oneone (ground almonds)
  • ¾ C (110 g) puehu parāoa noa (plain flour)
  • 1 teaspoon pēkana paura (baking powder)

The Plums - Ngā Paramu

  • 850 g kēna (can) paramu pango (black Doris plums, you need 8-9 plums)
  • 3 tablespoon (45 ml) wai paramu (plum juice, from the can)

The Almond Cream - Te Kirīmi Aramona

  • 55 g pata kūteretere (softened butter)
  • ⅔ C (145 g) huka one (caster sugar)
  • 2 teaspoon (10 ml) wanira (vanilla)
  • ¼ teaspoon tote (salt, fine)
  • 1 hēki (size 6)
  • Kiri rēmana (lemon zest, of 1 lemon or orange zest)
  • 1 C (100 g) peru oneone (almond meal)
  • ½ C (75 g) puehu parāoa noa (plain flour)
  • 1 teaspoon pēkana paura (baking powder)
  • ⅓ C (50 g) aramona kua tapahia (sliced almonds or slivered)
  • 1 tablespoon huka one (caster sugar)
  • 2 tablespoon (30 ml) wai rēmana (lemon juice, optional)

The Decoration - Te Whakarākei (optional)

  • 200 g mascarpone
  • ½ C kahitete rēmana (lemon curd, store brought)

Instructions

Preheat the Oven:

  • Preheat the oven to 150 °C bake setting or 140 °C fan bake setting.
  • Grease a 19 cm or 20 cm springform tin with butter.
    Line it with baking paper in the base and high up the sides.

Prepare the Orange Sugar:

  • Add the huka hāura (brown sugar) to a medium sized bowl.
    Using a fine grater, grate the kiri ārani (orange zest) on top of the huka (sugar).
  • Rub it together with a fork or your hands to intensify the orange flavour.

Mix in the remaining Wet Ingredients:

  • Add the wai ārani (orange juice), noni (oil), tote (salt), wanira (vanilla) and the hēki (egg) one by one, whisking well after each ingredient is added.

Combine the final Ingredients:

  • Sift the peru oneone (ground almonds), puehu parāoa (flour) and pēkana paura (baking powder) straight in to the wet ingredients.
  • Whisk gently for 10 seconds or until it has all come together.

Bake the Orange Cake:

  • Pour it in to your prepared tin.
  • Bake it for 25 minutes until it is just cooked and springs back in the centre when pressed.
  • Remove the keke ārani (orange cake) from the oven and prepare the paramu (plums) to go on top.
    There is no need to cool the cake at this point.

Arrange the Plums on to the Orange Cake:

  • Remove 8-9 paramu (plums) from the can, cut them in half and remove the stones.
    Note: You made need more plums if they are small.
  • Arrange each plum half on to the keke wera (hot cake).
    You want a single layer of plums with around 1 cm clear from the edge of the cake tin.
  • Drizzle the 3 tablespoons of wai paramu (plum juice) on top of the cake and leave it to the side.

Adjust the Oven Temperature:

  • Turn up the oven to 170 °C bake setting or 160 °C fan bake setting.

Whip the Butter for the Almond Cream:

  • Add the pata kūteretere (softened butter), huka one (caster sugar), wanira (vanilla) and tote (salt) in to a medium bowl.
  • Whip on high for 3-4 minutes until light and fluffy.
  • Add the hēki (egg) and whip for another 20 seconds or so.

Add the remaining Ingredients:

  • Using a fine grater, grate in the kiri rēmana (lemon zest).
  • Add the peru oneone (ground almonds), puehu parāoa noa (plain flour) and pēkana paura (baking powder).
  • Whakaranuhia (mix to combine).

Spread the Almond Cream on to the Plums:

  • Dollop spoons of this mixture on top of the paramu (plums) and gently smooth it out.
  • Sprinkle the aramona kua tapahia (sliced almonds) on top and finish it with the sprinkling of huka one (caster sugar).

Bake the Cake:

  • Bake for 40 minutes.
  • Note: Baking it for 40 minutes will mean the centre of the kirīmi aramona (almond cream) will be quite soft, which is the texture I love.
    However, if you want it set a bit more, bake for 10 more minutes.

Squeeze over Lemon Juice:

  • Pull it from the oven and squeeze the wai rēmana (lemon juice) over the hot cake.
    This is optional but adds a fresh pop to the keke (cake).

Cool the Plum and Almond Cake:

  • If you are having the keke (cake) warm, cool it in the tin for 10 minutes and then remove the outside of the tin. Allow to cool for another 10 minutes before serving.
    Slice it carefully and plate.

Serve the Plum and Almond Cake:

  • Serving Option 1: Serve the cake warm with aihikirīmi (ice cream).
  • Serving Option 2: Let the cake cook, dust with puehu huka (icing sugar) and serve with a unsweetened miraka tepe (yogurt).

Decorate the Cake:

  • Serving Option 3: If you are decorating the cake, cool in the tin for 10 minutes, remove the side of the tin and allow to cool for another 10 minutes with the base still attached.
  • Then transfer to a cooling rack to cool completely but make sure you keep the cake upright, don't flip it so they top of the cake stays in tact.
  • Once it is cool, pipe on the mascarpone and kahitete rēmana (lemon curd).
    If you want the mascarpone streaked with the lemon curd, combine the two and swirl the lemon curd through the mascarpone a couple of times before adding it to the piping bag. 
  • Add a few edible flower petals to top it off.

Store the Cake:

  • Store this keke (cake) in a sealed container in a cool place. It will develop in flavour as it sits and in my opinion is even better a few days after it is baked. It will keep well for up 5 days.
    In the hotter months you can store the uncut cake it in the refrigerator but bring it room temperature or gently warm it before eating. 

More Cake - Keke

Reader Interactions

Comments

  1. Anita

    5 stars
    Such a delicious recipe Naomi! I made it for a work BBQ and it was a hit. Beautiful flavour, lovely and moist. The topping was slightly undercooked in the end, but it didn’t detract from the lovely cake.

    Reply

    • Naomi Toilalo WhānauKai

      Ohhh so glad to hear that you loved it, the topping definitely has a soft texture that I Love but you can bake it for another ten minutes if like!

      Reply

  2. Megan

    5 stars
    This is another amazing cake receipe - relativity easy to make but looks a million bucks.

    Reply

    • Naomi Toilalo WhānauKai

      That is awesome Megan, I think it is quite easy too and love that it is like a dessert and a cake in one happy recipe.

      Reply

  3. Toni

    5 stars
    Delicious and easy to make, has the wow factor! Are the temps for regular or fan bake?

    Reply

    • Naomi Toilalo WhānauKai

      Kia ora Toni - thanks for the awesome feedback. I usually use fan-bake setting on my oven but bake would work too.

      Reply

      • Toni

        Thanks Naomi. I would like to make this cake for a friend who is celiac. Is it possible to make it without gluten (flour)?

        Reply

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