zoom Plum traybake with almonds

    Save to your scrapbook

    Plum Traybake with Almonds

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Audio recipe

      Audio recipe

      Plum Traybake with Almonds

      Download the audio file.

    Plum Traybake with Almonds

    Delicious warm as a dessert or as a teatime treat, this cake uses the best of the season's sweet English plums.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40-45 minutes, plus cooling
    • Total time: 55 minutes to 1 hour 60 minutes

    Makes: 12 squares

    Ingredients

    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

    Method

    1. Preheat the oven to 180°C, gas mark 4. Line a rectangular brownie tray measuring about 30cm x 20cm x 3cm with baking parchment, snipping the corners to make a good fit.
    2. Cream the butter and sugar together with a wooden spoon or electric hand whisk until pale and fluffy. Beat in the egg a little at a time. Sieve the flour into the mixture and, using a large metal spoon, fold in with the ground almonds. Add the milk and mix gently until it is thoroughly combined and of a dropping consistency.
    3. Spoon the mixture into the tin and level with a round-bladed knife. Press the plums into the top of the cake mixture in rows of 3, cut-side up. Scatter the flaked almonds over and bake for 40-45 minutes, until risen and lightly golden, and a skewer comes out clean when inserted into the cake.
    4. Leave in the tin for 10 minutes before placing the cake on a cooling rack. Sift the icing sugar over to finish.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.

     

    Comments

    Average user rating

    5 stars

    Glossary