Plum and almond loaf

  • Preparation time: 10 minutes
  • Cooking time: 55 minutes

Serves: 12


175g Lurpak Unsalted Butter, softened and cut into cubes, plus extra for greasing 

150g self-raising our 

100g ground almonds 

150g Billington’s Golden 
Caster Sugar 

3 eggs, beaten 

few drops almond extract 

300g plums, stoned 

2 plums, stoned

6 tbsp plum jam

flaked almonds, to decorate 


1. Preheat the oven to 160 ̊C, gas mark 3. Grease and line a 900g loaf tin with baking parchment. Put the flour and ground almonds in a large bowl, then add the butter, sugar, eggs and almond extract. Beat together with an electric mixer for 4-5 minutes until pale and fluffy.

2. Chop the plums and stir through evenly, spoon
into the tin and bake for 1 hour 15 minutes – 1 hour
30 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack and cool completely.

3. For the topping, cut the plums into wedges. Just before serving the cake, warm the jam, then sieve and brush over the top of the cake. Add the plum wedges and brush again. Scatter over the almonds to serve.