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.
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
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
- Preheat the oven to 160C Fan / 180C / Gas Mark 4. Grease and line the base of 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 1¼ to 1½ hours until lightly golden and shrinking away from the sides of the tin.
Club