Here’s what I’ve learnt about getting fresh produce in Singapore. It may seem like the world is your oyster, but it isn’t so beneficial when you consider the carbon footprint of importing over 90% of the food that we eat in Singapore

Take plums. The supermarkets have been bursting with all types of plums. I’ve lost track of when plum season actually is. Growing up in Australia, plums were only abundant during summer from December through to April. However, in Singapore they’re available pretty much throughout the year from anywhere in the world where it is plum season. 

I don’t buy plums often, but I was curious when i) plum recipes were everywhere I looked on Instagram, and ii) my girlfriend Jaime sent me her favourite go-to original plum torte recipe from NYTCooking. Jaime doesn’t cook or bake, which meant this recipe would be completely fail-proof. I love how you can adapt it in various ways with what you have on hand (see NYTCooking: here’s 5 ways to adapt our original plum torte recipe).

It was really easy. And it was delicious. Definitely a keeper!


  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup plain flour, sifted
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • A punnet of plums (about 6 plums), quartered with stones removed
  • Sugar, lemon juice and cinnamon to top before baking


  1. Preheat your oven to 190C. 
  2. Cream sugar & butter in your mixer with paddle attachment. 
  3. Add sifted flour, baking powder, salt and eggs. Beat well. 
  4. Scrape the batter into your cake tin. Mine was 9 inches but you can go up or down according to the original recipe. 
  5. Decorate batter with plums by placing skin side up. 
  6. Sprinkle with your sugar, lemon juice and 1 tsp of cinnamon (more if you prefer). 
  7. Bake for 60 minutes or so. Cool then enjoy with some whipped cream or freeze some for school snacks like I did.