newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Plum, lemon and poppy seed cake

Plum, lemon and poppy seed cake

We love Mont-Royal plums, an heirloom variety grown in Quebec, for this recipe, but you can use regular Italian plums too.


  • ½ cup milk
  • 2 Tbsp sugar
  • Zest of 1 lemon
  • 2 Tbsp honey
  • 1 cup poppy seeds
  • 4 cups plums
  • 2½ Tbsp butter, softened
  • 1/3 cup icing sugar
  • 4 egg yolks
  • 1 egg
  • 1 cup flour
  • 2 tsp baking powder
  • 1½ Tbsp cassia, ground
  • ½ tsp tonka bean, grated or 1 tsp vanilla extract
  • 3 Tbsp sugar


  1. 1

    Pour half the milk, sugar, lemon zest and poppy seeds into a small pot. Bring to a boil. Remove from heat and cover. Let stand 30 minutes or, overnight in the fridge.

  2. 2

    Preheat oven to 350° F. Butter and flour a hinged baking mold. Pit plums and place them in the mold.

  3. 3

    Place butter in a bowl with icing sugar and whip for 2 minutes until creamy. Incorporate egg yolks one at a time, then the whole egg.

  4. 4

    Sift flour and baking powder into a bowl. Add cassia and tonka bean and mix well with a fork. Pour onto the creamed butter. Add remaining milk and gently incorporate with a spatula. Incorporate the poppy seed mixture, then pour the entire mixture on the plums. Finally, sprinkle 3 Tbsp sugar on top of the batter.

  5. 5

    Bake for 35-45 minutes until the plums let their juice and the top of the cake is golden brown.

  6. 6

    Let cool at least an hour before serving.