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Plum And Almond Cake

Author: Maria Jose Martin
Plum & Almond Cake is a super easy, simple and tasty cake recipe. A very moist butter cake topped with plums and almonds. Perfect for Christmas and holiday baking.
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Ingredients

  • 5 small plums refer notes
  • 1 tablespoon caster sugar
  • 125 grams 4 oz unsalted butter softened
  • 100 grams ½ cup caster sugar refer notes for substitute
  • 1 tsp grated lemon rind refer notes
  • 2 eggs
  • 1 cup self raising flour refer notes for substitute
  • ½ tsp baking powder
  • ¼ cup 35 g finely ground whole almonds
  • 60 mls ¼ cup milk or plain yogurt I used milk
  • 2 tbsp Almond Flakes optional, but recommended

Instructions

  • Preheat the oven to 180°C/350°F. Grease and line the base and sides of a 16 cm springform tin with baking paper.
  • Cut the plums in half and remove the pits. Slice each plum half into quarters and sprinkle a tablespoon of caster sugar over the plums (refer notes). Set aside.
  • To make the cake, cream the butter, sugar and lemon rind together in a bowl until light and fluffy.
  • Add the eggs and mix until combined well.
  • Sift the flour and baking powder together and stir through the ground almonds. Add the flour mixture alternately with the milk to make a soft batter.
  • Spoon the batter into the lined tin.
  • Decoratively arrange the plum slices over the top of the cake, gently pressing the plums down into the batter. Bake the cake for 50 minutes to 1 hour or until the cake tests cooked when a skewer is inserted into it.
  • Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack.

Notes

 I used 2 medium - big size plums.
 
I sprinkled the caster sugar on plums only after arranging it on top of the cake.
 
Used lemon rind of 1 lemon. 
 
Baked at 180 C for 45 - 47 mins. Last 3 mins only broiling to brown the top.
 
Used 7 inch aluminium cake tin with high sides. Grease the tin generously. 
 
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.