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Russian Plum Cake

Russian Plum Cake



  • 2 lbs. plums, pitted and sliced into eights (large plums) or fourths (medium-small plums)
  • 3/4 cups whole raw almonds
  • 3/4 cups whole raw hazelnuts
  • 3/4 cups + 2 Tbsp. unsalted butter, softened
  • 1 1/2 cup confectioners sugar
  • 3 eggs
  • 3/4 cup flour
  • 23 Tbsp. apricot preserves


  1. Preheat the oven to 375F.
  2. In a food processor, grind almonds and hazelnuts until crumb consistency.
  3. In a large bowl, beat butter with sugar until creamy. Add one egg at a time and flour. With a spoon, mix in nuts. Batter should be thick consistency.
  4. Spoon the batter into buttered and floured 9-inch springform pan.
  5. Starting in the middle, insert the plum slices half way into the batter in a circular pattern.
  6. Bake the cake in a preheated 375F oven for 15 minutes. After 15 minutes lower the temperature (while the cake is in the oven) to 300F and continue baking for additional 40 minutes.
  7. Warm (in microwave) the apricot preserves for 30 seconds or until runny. Brush the top of the baked cake with warm apricot preserves. Cool slightly. Slice and serve.