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Annabel Karmel
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Plum & Almond Cake

In need of an afternoon pick-me-up? This light and moist cake tastes divine on its own or with a dash of cream.

Prep Time: 20 minutes
Cook Time: 1¼  - 1½ hours
Makes: 8 portions
Great for:  Grown Up Entertaining
Ingredients
4 large ripe plums, stoned and thinly sliced
175g butter, softened
175g caster sugar
3 large eggs, separated
125g ground almonds
1 tsp almond extract
1 tsp baking powder
50g self-raising flour
3 tbsp demerara sugar
Method
  1. Preheat the oven to 160C Fan / 180C / Gas Mark 4. Grease and line the base of an 8” round spring form tin.
  2. Measure the butter and sugar into a mixing bowl. Whisk until light and fluffy.
  3. Add the yolks, then fold in the ground almonds, almond extract and flour.
  4. Whisk the eggs whites until stiff, then fold into the mixture.
  5. Fold in half of the plums and spoon into the tin. Level the top.
  6. Arrange the remaining plums on the top and sprinkle with the demerara sugar.
  7. Bake for 1¼  to 1½ hours until lightly golden and shrinking away from the sides of the tin.

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