Ingredients
4 large ripe plums, stoned and thinly sliced
175 g butter, softened
175 g caster sugar
3 large eggs, seperated
125 g ground almonds
1 tsp almond extract
1 tsp baking powder
50 g self-raising flour
3 tbsp demerara sugar
175 g butter, softened
175 g caster sugar
3 large eggs, seperated
125 g ground almonds
1 tsp almond extract
1 tsp baking powder
50 g self-raising flour
3 tbsp demerara sugar
Method
- Pre-heat the oven to 160C Fan. Grease and base line an 8” round spring form tin.
- Measure the butter and sugar into a mixing bowl. Whisk until light and fluffy.
- Add the yolks, then fold in the ground almonds, almond extract and flour.
- Whisk the eggs whites until stiff, then fold into the mixture.
- Fold in half of the plums and spoon into the tin. Level the top.
- Arrange the remaining plums on the top and sprinkle with the Demerara sugar.
- Bake for 1 1/4 to 1 1/2 hours until lightly golden and shrinking away from the sides of the tin.
