Plum cake topped with custard

July 18, 2016 (Last Updated: January 11, 2019)

Plum cake topped with custard

Serves: 1 cake
Cooking Time: 1 hour 20 mins


  • 3 large eggs, separated
  • 130g butter
  • 100g (½ cup) sugar
  • 10ml (2 tsp) lemon zest
  • 120g (1 cup) cake flour
  • 5ml (1 tsp) baking powder
  • 350g plums, pitted and sliced
  • 125ml (½ cup) fresh cream
  • 100g (½ cup) sugar
  • 10ml (2 tsp) vanilla extract
  • 1 large egg
  • icing sugar, to serve



Preheat the oven to 180°C. Line a 20cm springform cake tin with baking paper.


Beat the egg whites in a bowl and set aside.


In a separate bowl, cream the butter and sugar until light and fluffy and set aside. Beat the egg yolks together with the lemon zest and add to the butter mixture.


Sift the flour and baking powder into the butter mixture. Mix well and fold in the egg whites.


Pour the batter into the cake tin. Arrange the plums skin-side down on top of the batter and bake for 30 minutes, then remove from the oven.


Combine all the custard ingredients in a mixing bowl and beat until fluffy. Pour the custard over the plum cake,return it to the oven and continue baking until the custard is set, about an additional 20 – 30 minutes.


Place on a cooling rack for a few minutes before turning out.


Serve the cake warm or at room temperature, lightly dusted with the icing sugar.

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