This sticky chocolate plum cake is more than just an afternoon tea cake. It's indulgent, rich, and sweet in all the right places. The sharp sweetness of the plums cuts through the rich, dark chocolate perfectly and is an ideal winter dessert or luxurious afternoon snack to impress guests or friends and family!
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Preheat the oven to 180˚C, gas mark 4. Grease and line the base of a 23cm loose-bottomed cake tin. Beat together the butter and muscovado sugar until fluffy, then gradually whisk in the eggs. Fold in the flour, baking powder, cocoa and ground almonds, followed by the chocolate.
Spoon the mixture into the prepared tin, levelling the surface with the back of the spoon (it will be quite thick). Arrange the plums on top, cut-side up, pressing them down lightly so that they are pushed slightly into the mixture. Sprinkle over the demerara sugar and bake for 1 hour–1 hour 15 minutes, until a skewer inserted into the centre comes out clean. Cool completely in the tin.
Before serving, melt the preserve or jam in a small pan with a splash of water. Brush over the top of the cake and scatter with the flaked almonds.
Typical values per serving when made using specific products in recipe
Energy | 1,737kJ/ 417kcals |
|---|---|
Fat | 26.9g |
Saturated Fat | 11.2g |
Carbohydrates | 35.5g |
Sugars | 26.3g |
Fibre | 2.9g |
Protein | 8.1g |
Salt | 0.4g |
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