• 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


  1. Pre-heat the oven to 160C Fan. Grease and base line 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 1 1/4 to 1 1/2 hours until lightly golden and shrinking away from the sides of the tin.
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