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    Plum and almond cake

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    Plum and almond cake

    • Preparation time: 15 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    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.



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    Cook's Tip

    As an alternative, you can scatter the cake with the flaked almonds just before baking and omit step 4.


    Average user rating

    4 stars