Plum Custard Cake Recipe

This Plum custard cake is delicious and has extra flavourful seasonal fruits!

Serves: 6
Time: 45 minutes 


  • 200 g Woolworths Castor Sugar, plus extra for dusting
  • 2 Woolworths Free Range Large Eggs
  • 100 g Woolworths Self Raising Wheat Flour, sifted
  • 1 t Woolworths Baking Powder
  • 150 g macadamia nut flour
  • Pinch of salt
  • 250 g Woolworths Fresh Vanilla Flavoured Custard
  • 9 – 10 Woolworths Flavourburst™ Plums, stoned and quartered

How To Make Plum custard cake

  1. Preheat the oven to 170°C. Grease and line a 27 cm x 16 x 4 cm rectangular baking tin or a 23 cm round springform cake tin with baking paper.
  2. Using a hand beater or a stand mixer with the paddle attachment, beat the sugar and eggs for 4–5 minutes, or until thick and pale.
  3. In a separate bowl, mix the dry ingredients – use your fingertips to sprinkle in the macadamia nut flour to remove any lumps. Fold 175 g custard into the egg mixture and remove from the mixer.
  4. Using a spatula, fold the dry ingredients into the wet by hand to gently incorporate.
  5. The batter might be slightly lumpy, but this is because of the coarse macadamia nut flour, so be sure not to overmix.
  6. Pour the batter into the cake tin, then spoon 75 g of the remaining custard over the surface of the cake.
  7. Arrange the plum quarters in lines on the surface of the batter and dust with caster sugar.
  8. Bake for 40–45 minutes, covering with foil if it browns too quickly in last 15 minutes of baking time.
  9. Cool in tin before removing. This cake is best served warm with more custard or vanilla ice cream.

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