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Almond Jamun Cake

Java Plum or Jamun Cake : Summer on a platter


For the cake

  • 80 gm butter at room temperature
  • 70 gm olive oil
  • 150 gm caster sugar
  • 3 medium eggs
  • 150 gm - jamun fruit pitted
  • 75 gm almond flour
  • 150 gm plain flour
  • 1/2 tsp baking powder

For the Frosting

  • 200 gm icing sugar
  • 80 gm cream cheese
  • 30 gm fresh cream amul

For the compote

  • 200 gm - jamun fruit
  • 40 gm caster sugar
  • A few mint leaves


  • Pre-heat your oven at 180C for about 10 mins. Grease and line an 8-inch of round baking pan. Keep aside
  • Using an electric mixer, Whisk butter and oil with sugar until fully incorporated and fluffy. This will take about 3-4 minutes
  • Then slowly add in the eggs, one by one, whisking till fully incorporated before adding the next.
  • Fold in the dry ingredients. Finally mix in the chopped jamun fruit, keeping in mind not to overmix.
  • Bake for about 25 mins or until a toothpick inserted comes out clean. Set aside for 10 minutes, unmould and then let it cool completely on a wire rack.
  • For making the compote. In a saucepan add the fruit, caster sugar and a few mint leaves and let it cook in a medium flame for about 8-10 minutes till the fruit gets completely cooked. Add a little water in case it gets a little too thick. Set aside for cooling.
  • For making the frosting - Whip the icing sugar, cream cheese and cream together until it is smooth and a little thick in consistency. Chill in the fridge for 20 minutes before using.
  • To assemble the cake, spread the frosting on the cake. Spread some compote on the top. Use a toothpick to spread and make the pretty patterns on top.
  • Served topped with a few mint leaves.
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