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Erica Karbelnik

Erica Karbelnik

Spiced Plum & Almond Cake

Top Chef and Chopped Canada Winner

Introduction To Her Recipe?

Almonds are a staple in a middle eastern household. The smell of baking and warm spices drives me wild. I love to make this cake when the weather is slightly chilly outside. It’s so warm and inviting.


  • 160g softened unsalted butter
  • 150g brown sugar
  • 2 tsp almond extract
  • Pinch of salt
  • 4 eggs, room temperature
  • 200g A.P flour
  • 50g corn starch
  • 17g baking powder
  • 1 tsp ground cinnamon
  • .5 tsp ground nutmeg
  • 5 tbps 35 percent cream
  • 6 ripe plums, sliced
  • 3 tbsp almonds, toasted and sliced


  1. Preheat oven to 325°F and line a springform pan with parchment paper.
  2. Wash, pit and slice the plums.
  3. Cream softened butter with the brown sugar, almond extract and a pinch of salt in a mixing bowl for at least 5 minutes until creamy white and fluffy.
  4. Gradually stir in the eggs one at a time for 1/2 minute each.
  5. Sift the flour together with the baking powder, cinnamon, nutmeg and cornstarch and sift into a bowl. Then stir into the egg mixture alternating with the cream.
  6. Pour the batter in a prepared lined springform pan and smooth everything out. Arrange the fruits in a circle on top of the batter.
  7. Bake in the preheated oven for approx. 50 – 55 minutes. Check for doneness with a toothpick.
  8. Take the cake out of the oven. Let it cool down in the pan for 10-15 minutes, then remove the springform pan, place the cake on a wire rack and let it cool down.
  9. Serve dusted with icing sugar and toasted almonds.

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