Plum Almond Honey Torte {Gluten Free}
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. It's topped with plums for an autumnal spin, and being made without flour is naturally gluten free.
  • 165g salted french butter (or use whatever you can find plus pinch salt)
  • 330g ground almonds
  • 180mls honey
  • 3 egg yolks
  • 1 tsp vanilla essence (or almond extract for a frangipane taste)
  • 3 plums, sliced into crescent moons.
  1. Grease and line the base of a 9 inch spring form cake tin with parchment paper and grease the sides.
  2. Melt the butter in a small saucepan, till it starts to go golden brown. You can go one step further and make a beurre noisette if you enjoy the deeper flavour of browned butter. I didn’t on this occasion
  3. Take off the heat, leave it cool for a few minutes, then add the honey and stir well, wait for it to cool down a little more before adding in the egg yolks and vanilla and stirring well to combine.
  4. Finally add the ground almonds, salt and and combine till you have a thick paste.
  5. Spoon the mixture into the prepared cake tin and flatten down with your fingers. I often use some parchment paper in between the cake and my fingers to stop them sticking.
  6. Take the plum slices and lightly push them into the batter in a circular fashion taking care not to destroy the top of the cake.
  7. Put the cake into the freezer for 30 minutes, this stops the butter from melting before the rest of the cake cooks.
  8. Pre-heat the oven to 150ºC (fan).
  9. Then slide the torte into the oven for ~30 minutes, if after this time the edges have cooked and the middle has not (this often happens for me), then finish off under the grill until the almonds have browned all over and the plums start to glisten.
  10. Remove from the oven/grill and when completely cooled remove from the cake tin. Chill in the fridge until about 30 minutes before you are ready to eat it. Slice into 12 portions using a serrated knife being careful when you slice through the plums.
  11. The torte will keep for a few days in the fridge, but it's likely your guests will plead you for a second portion and who are you to say no.
Recipe by Ceri Jones Chef at