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Plum Traybake with Almonds
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Delicious warm as a dessert or as a teatime treat, this cake uses the best of the season's sweet English plums.
Makes: 12 squares
200g softened butter
200g golden caster sugar
3 large eggs, lightly beaten
250g self-raising flour
50g ground almonds
2 tbsp milk
6 English plums, halved and stoned
25g flaked almonds
2 tsp icing sugar
For a more intense almond flavour, add 1 teaspoon almond essence to the cake mixture with the eggs. Use other stoned fruits, such as nectarines or apricots, instead of the plums.
Typical values per serving:
This recipe was first published in August 2006.