Plum and almond cake


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. 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 1¼–1½ hours or until cooked and a skewer inserted into 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.

Cook’s tip

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

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

Serves: 10-12

Nutritional Info

Typical values per serving:

Energy 1656.864kJ
Fat 23.8g
Saturated Fat 10.3g
Carbohydrate 38.8g
Sugars 27.2g
Salt 0.5g

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4 stars

Average user rating Based on 26 ratings

This recipe was first published in Mon Sep 09 09:53:31 BST 2013.