Divine Poppy Seed and Plum Cake

Step-by-step method

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At a glance

You're making a stunning autumn cake with two layers of texture—a crunchy almond crust and meringue topping that give way to a creamy poppy seed filling and juicy plums inside, all spiked with Don Papa rum. The trick is that you'll add a meringue layer halfway through baking (after 20 minutes), so timing is important to get that gorgeous golden finish. With 10 minutes of prep and 55 minutes in the oven, this showstopper is more achievable than you might think.

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    Poppy seed filling

    In a saucepan, bring the milk to the boil, then add the ground poppy seeds mixed with sugar, the Don Papa rum and the jam. Simmer everything together briefly, stirring so it doesn't catch on the bottom. Leave to cool.

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  2. 2/5

    Pastry

    Mix all the pastry ingredients together until you get a crumbly texture. Press two-thirds of it into a round tin, covering the base and sides.

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  3. 3/5

    Add the poppy seed filling

    Spread over the poppy seed filling and arrange the stoned, halved plums on top. Sprinkle over the remaining pastry crumbs.

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Divine Poppy Seed and Plum Cake

bohynekuchyne
Active time total 1 h 15 min
Prep 10 min Cook 1 h 5 min
12 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 12 ingredients

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About this recipe

My favourite autumn cake. The combination of plums and poppy seed is unbeatable, and it'll have you reaching for slice after slice after slice. We also added a generous splash of Don Papa rum, which is a dessert in its own right. The top and the pastry are gorgeously crunchy with flaked almonds, while inside you'll find a generous helping of juicy poppy seed filling and plums. That's today's recipe!

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