Financier plum cake



10 min


1 h



* PLUS 1 hour cooling time
Financier plum cake

Photo, Erik Putz.

At this time of year, let the local ingredients shine. Here's a simple way to make the most of those plums you picked up at the farmer's market.


  • 3/4 cup unsalted butter , melted
  • 2 tbsp brown sugar
  • 2 medium plums , thinly sliced
  • 1 1/2 cups icing sugar
  • 1 1/4 cups ground almonds
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 6 egg whites , lightly beaten


  • POSITION rack in bottom third of oven. Preheat to 400F. Line the bottom of a 9-in. springform pan with parchment. Spray with butter, then sprinkle with brown sugar. Lay plum slices, overlapping in a circle, over sugar.
  • STIR icing sugar with almonds, flour and salt in a large bowl. Whisk in egg whites until combined. Gradually stir in remaining 3/4 cup butter. Scrape batter over plums, smoothing top.
  • BAKE until cake is golden and a cake tester inserted into centre of cake comes out clean, about 40 min. Remove cake and let stand for 10 min. Run a knife around inside edge, then release cake from pan. Place a large cooling rack upside down on top of cake. Carefully flip over. Peel off parchment. Cool on rack, about 1 hour.


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Nutrition (per serving)

  • Calories
  • 395,
  • Protein
  • 7 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 25 g,
  • Fibre
  • 3 g,
  • Sodium
  • 115 mg.