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Plum and almond cake
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Serves: 10 - 12
150g essential Waitrose Self-Raising Flour
100g ground almonds
175g butter, softened and cut into cubes
150g golden caster sugar
3 Waitrose British Blacktail Eggs, beaten
1 tsp Cooks’ Homebaking Almond Extract
300g plums, stones removed and chopped
For the topping:
6 tbsp plum jam
3 ripe plums, stones removed and cut into wedges
Toasted flaked almonds, for scattering
1. Preheat the oven to 160ºC, gas mark 3, and grease and line a 900g loaf tin with non-stick baking parchment.
2. Place the flour and ground almonds in a large bowl, then add the butter, sugar, eggs and almond extract. Using an electric mixer, beat the ingredients together for 4-5 minutes until the mixture is pale and fluffy.
3. Add the chopped plums and stir through the mixture with a spatula, until evenly distributed. Spoon the cake mix into the prepared tin and bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until cooked and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool completely.
4. Just before serving, warm the jam and sieve it, then brush the sieved jam generously over the top of the cake. Arrange the plum wedges over the top and brush again with the jam. Scatter the toasted almonds over and serve immediately.
As an alternative, you can scatter the cake with the flaked almonds just before baking and omit step 4.
Typical values per serving:
This recipe was first published in July 2013.