Plum Madeira

Celebrate the British plum season with this Plum Madeira cake recipe by pastry chef Roger Pizey, taken from his book World’s Best Cakes, set to be released on 19 September.

The book features a foreword by Marco Pierre White, tantalising photography by Šárka Babická and sections on where to eat cake in Tokyo, London, Melbourne and New York, while this Plum Madeira is just one of the250 great cakes from around the world that fill it’s beautifully presented pages.

Serves 8


200g plums

100g butter, softened

100g, icing sugar

2 eggs, lightly beaten

120g self-raising flour

½ tsp baking powder

50g oatmeal

½ tbsp. Madeira

finely grated zest of 1 orange and 4 tbsp of juice


Preheat the oven to 160° and grease and line a 16cm round x 6cm deep cake tin with baking parchment.

Cut the plums into quarters, removing the stones.

Cream the butter and sugar together until light and fluffy, and add the eggs one at a time.

Sif the flour and baking powder together into a bowl, add the oatmeal, Madeira, orange zest and juice, and fold into the butter mix.

Pour the mixture into the prepared cake tin and stud with plum quarters along the top.

Bake in a preheated oven for 40 minutes or until a cocktail stick inserted into the centre comes out clean.

Remove from the oven, allow to cool for 15 minutes in the tin and then turn out onto a wire rack and strip off the parchment.

World’s Best Cakes by Roger Pizey can be purchased from amazon via the following