Greengage plums are simply divine, famous for its unique flavour of richness with the sweetness of confectionery flavour. Earlier this week it was cold and sunny and so my temptations got the better of me and got me baking for something bittersweet and nutty, to enjoy on the terrace under a warm blanket, so if you like Greengage-Plumtines, raise your hands!

Greengage-plumtines you ask, well I love them when they are soft and warm to eat with a hot cup of tea and even when they are slightly firm to break with your teeth. They are the perfect indulgent treat to brighten up any day, my cheeks and nose were frozen, my breath was visible and the thought of baking sweet treats kept my productive-creative side going!


(makes about 40 small-medium plumtines)

200 grams ground almonds
170 grams icing sugar
1 vanilla bean
1 1/2 teaspoon vanilla essence
35 grams self-raising flour (gluten-free cake flour)
40 grams caster sugar (granulated)
6 egg whites
50 grams flaked almonds, gently blanched
100 grams greengage plum jam
Extra icing sugar for dusting


In a large mixing bowl, sift in the icing sugar and mix in the ground almonds and flour. (mix thoroughly with a spatula to ensure the ingredients are mixed thoroughly)

In another bowl, whip the egg whites gently to a wispy foam. Once frothy add the vanilla bean and essence and the castor sugar and continue whipping until firm.

Using the spatula gently fold in the ground almond-icing sugar mixture into the egg whites.

Start with the spatula in the centre of the bowl and make large eights, whilst slowly turning the bowl. Continue this process until the mixture is smooth and clump-free and set aside for 5 minutes.

Meanwhile, preheat the oven to 190°C and place a sheet of greaseproof paper onto a baking tray.

Next, transfer the mixture into a piping bag fitted with a 5mm plain tip. Carefully pipe put small discs on the tray and sprinkle with the blanched almonds.

Bake in the oven for 10-12 minutes.

Once baked, allow to cool completely and lightly dust with icing sugar.

Turn the disks over and spread an even layer of greengage jam in the centre and top with another disk.

Place the greengage-plumtines in an airtight container and enjoy to your heart’s content!

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