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    Plum Traybake with Almonds

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    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


    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


    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.

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    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.



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    5 stars