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–+ servings

Plum and almond cake

This quick almond cake recipe is a great base for any kind of seasonal or preserved fruit, hence why I’ve snuck it in here!
Couverts6
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Ingredients

  • 8 –10 plums
  • 2 eggs
  • ½ cup 125 ml milk
  • ¼ cup 60 g butter, melted
  • 1 cup 100 g almond meal
  • ½ cup 110 g caster (superfine) sugar
  • 1/3 cup 50 g plain (all-purpose) flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • A pinch of salt
  • Thick double cream, to serve

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper.
  • Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size.
  • Scatter the plums over the base of the cake tin.
  • Add the eggs, milk and melted butter to a bowl and whisk to combine.
  • Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter.
  • Pour the batter over the plums and smooth the top.
  • Bake the cake for 30 minutes or until golden brown on top and cooked through.
  • Serve warm, with some lovely thick cream.
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Course; Cake / Fruit