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Plum, blackberry, and bay friand

These light cakes are popular in Australia, New Zealand and France.



  • 200 grams blackberries
  • 4 ripe plums, pits removed, cut into 1 centimeter wedges (2 1/2 cups/360 grams)
  • 1 teaspoon vanilla extract
  • Rounded 1/4 cup granulated sugar
  • 3 fresh bay leaves
  • 1 teaspoon ground cinnamon
  • 6 tablespoon all-purpose flour
  • 1 2/3 cups confectioners’ sugar, sifted
  • 1 cup almond meal
  • 1/8 teaspoon salt
  • 150 grams egg whites (from 4 or 5 large eggs)
  • 3/4 cup unsalted butter, melted and slightly cooled


  1. Place the blackberries and plums in a bowl with the vanilla, granulated sugar, bay leaves, and 1/2 teaspoon of the cinnamon. Set aside for 30 minutes. Don’t be tempted to leave them sitting around for longer than this, as the fruit will become too juicy.
  2. Preheat the oven to 400°F.
  3. Mix the flour, confectioners’ sugar, almond meal, the remaining 1/2 teaspoon of cinnamon, and salt in a separate large bowl. Set aside.
  4. Lightly whisk the egg whites by hand for 30 seconds, so they just start to froth. Stir into the flour mixture, along with the melted butter, until combined.
  5. Tip the batter into a 23 x 33 centimeter parchment-lined baking dish and top evenly with the fruit and juices. Bake for 60 minutes, covering the dish with foil for the final ten minutes, until the cake is golden brown and the fruit is bubbling. Set aside for ten minutes before serving.

Recipe excerpted from Ottolenghi Simple cookbook