Plum & almond cake
- 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
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.