Wild Plum Cake

Prep Time: 20 Mins
Cooking Time: 30 Mins
Total Time: 2 Hours 10 Mins


  • 100g margarine
  • 75g sugar
  • 400g flour
  • 175 ml soya or nut milk
  • 40g fresh yeast
  • peel of 1 lemon
  • 3 tbsp (15g) oil
  • 2 tbsp (30g) sugar
  • 1 tsp cinnamon


  1. Warm the milk, add the yeast and leave in a warm place for 20 minutes.
  2. Mix sugar and margarine until creamy.
  3. Gradually add flour, milk, yeast, lemon peel and oil and knead until the dough forms a smooth ball.
  4. Cover and leave to rise in a warm place for about 1h, until it doubles in size.
  5. Knead again and roll out on a baking tray covered in baking paper.
  6. Leave to rise again for about 20 minutes.
  7. Meanwhile, remove the stones of the plums and nearly (but not fully) cut in half.
  8. Mix the sugar and cinnamon.
  9. Preheat the oven to 180 degrees / gas mark 4.
  10. Spread the breadcrumbs and marzipan on the dough.
  11. Stack the plums like roof tiles on the dough and sprinkle with half the sugar and cinnamon.
  12. Bake for 30 minutes and sprinkle with the remaining sugar and cinnamon.

Traditionally this cake is made with very ripe damsons – substitute if you can get hold of them!