Plum & almond cake

Plum & almond cake

Moist, glazed plums team beautifully with almonds.

By , 21 September 2015
Plum & almond cake
  • Ready in: 70 mins
  • Serves: 10
  • Price: 36p per serving
Nutritional Info
Each 100g serving contains
  • Fat 16
    23%
  • Sat Fat 7.3
    37%
  • Sugar 16
    18%
  • Salt 0.4
    7%
  • Cals 268
    13%
of your reference intake.
Typical energy values per 100g: 1122kJ/268kcal.
Ingredients
  • 125g butter, softened, plus extra for greasing
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour, sifted
  • 1 lemon, finely grated zest of
  • 50g ground almonds
  • 5-6 medium-size plums, halved and stoned
  • 8-10 whole almonds
  • 1 tbsp redcurrant jelly
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm sandwich tin.

  • Beat the butter and sugar until light and creamy. Add one egg and beat well, then beat in the other egg with a spoonful of the flour.

  • Gently fold in the rest of the flour, lemon zest and ground almonds. Put in the cake tin and level the top.

  • Arrange the plums on top, skin-side down, then the whole almonds.

  • Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean.

  • Melt the redcurrant jelly in a pan and brush on top of the cake to serve.