Plum and Amaretti Bake

The nights are drawing in, the air is fresh and when my other half isn’t looking the central heating is cranked up. Comfort food is a necessity as I start to think about digging out all the forgotten wolly jumpers from the back of the cupboard and the fact that ‘The C Word’ keeps popping up, but don’t get me wrong, I love all this! Mostly I love all the warm and indulgent food that comes with it, this plum and amaretti bake is where it’s at! I was amazed at how quick and easy this was to get in the tin, 25 mins tops and that included stopping to eat a large quantity of the amaretti biscuits. I found this recipe in a Country Living magazine (I just like to look at the pretty pictures, OK).




4-5 large, slightly under-ripe plums

125g self raising flour

75g ground almonds

1 tsp baking powder

4 medium eggs

200g caster sugar

200g very soft butter

zest of 1 orange

7 amaretti biscuits, crumbled



Get the oven on at around 180 C and grease and line a 30x25cm traybake tin. Halve the plums and de-stone them, cut each one into eight wedges and pop to one side. In a large mixing bowl put your flour, ground almonds, baking powder, eggs, sugar, butter and orange zest into a bowl and beat with an electric hand-beater for 1-2 minutes or until you have a light fluffy mixture. Get it in your tin and smooth with a bake of a spoon. Now all you need to do is artfully scatter the crumbled amaretti and then add a layer of the plums. Bake in the pre-heated oven for 30-40 mins and allow to cool on a wire rack before dusting with icing sugar.


We have a toddler birthday party soon and this will be served up to the frazzled parents along with a hot coffee and sympathetic ear.

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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.