Plum and almond cake

Name: Plum and almond cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 175 g unsalted butter, softened; 300 g plums, halved; 150 g golden caster sugar; 3 eggs; 1 tsp almond extract; 125 g self-raising flour; 100 g ground almonds; 2 tbsp flaked almonds; 2 tbsp plum conserve

A cake that's perfect on a cold autumnal afternoon, or while sitting under the summer sun. Soft, light, and sweet in equal measure.

5 out of 5 stars(7) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

175g unsalted butter, softened
300g plums, halved
150g golden caster sugar
3 eggs
1 tsp almond extract
125g self-raising flour
100g ground almonds
2 tbsp flaked almonds
2 tbsp plum conserve

Method

Preheat the oven to 170 degrees C, gas mark 3. Grease a 20cm cake tin and line the base with baking parchment. Chop 200g of the plums into 1cm dice, then slice the rest into wedges; set both aside separately.
Put the butter and sugar in a large bowl then, using electric beaters, cream together until light and fluffy. Beat in the eggs, one at a time, until combined, then beat in the almond extract.
In a separate bowl, mix together the flour, ground almonds and a large pinch of salt, then fold into the egg mixture until just combined. Spoon some of the mixture into the cake tin to just cover the base. Fold the diced plums through the remaining mixture, then spoon it all into the cake tin. Arrange the plum wedges on top and bake for 50-60 minutes until risen, golden and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then remove and put on a wire rack to cool completely. When ready to serve, toast the flaked almonds in a small frying pan until golden and fragrant; tip into a bowl. Add the jam and 1 tbsp water to the frying pan and heat through, stirring to combine. Brush the jam over the top of the cake and scatter with the flaked almonds.