100g icing sugar
90g unsalted butter
½ tsp ground cinnamon
2 eggs
300g plain flour
50g ground almonds

300g dried cherries
165g chopped South African plums
125g currants
200ml water
50g butter, chopped
1 egg
60g brown sugar
1 vanilla bean, scraped, seeds only
½ tsp freshly grated nutmeg
¼ tsp each mixed spice, ground cloves, ground cinnamon
50g plain flour


Preparation time:
40 minutes (plus chilling)

Cooking time:
30 minutes

South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa


  1. For the pastry, beat the sugar, butter and cinnamon in an electric mixer (2-3 minutes). Add eggs, one at a time, beat well to combine. Sift in flour, fold in the ground almonds, add a pinch of sea salt, turn onto a lightly floured work surface and knead lightly until smooth. Wrap pastry in cling film and refrigerate for at least 30 minutes
  2. Roll 1/3 of the pastry on a lightly floured work surface to 2mm thick, refrigerate on a baking tray and set aside
  3. Roll remaining to line a 28cm x 20cm (11 x 8 inch) baking tin and place tin on an oven tray. Refrigerate for 20 minutes
  4. Preheat oven to 160ºC, fan 140ºC, gas mark 3. Combine fruit and water in a saucepan, stir over medium heat until all the liquid is absorbed. Cool
  5. Melt the butter in a saucepan over medium heat then cool. Whisk egg, sugar, vanilla seeds and spices until thick and pale. Fold in the melted butter and flour, fold in the fruit, spoon into baking tin, and decorate the top with the remaining pastry in a lattice pattern. Bake until firm (18-20 minutes)

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa

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