This Plum and Almond Traybake Cake has a soft almond sponge base, studded with juicy plum halves and sprinkled with flaked almonds. It’s a quick and easy bake which combines so many delicious flavours.
Serve it warm as a dessert with cream or ice cream or let it cool completely and serve up a square with a cup of tea or coffee. It’s great for using up excess fruit, but it’s such a tasty bake that it’s well worth buying plums just to make this easy traybake cake.
I get a bit greedy for seasonal fruit at this time of year and often find that I have bought too many, pears, figs and…plums! With the excess figs I made a small quantity of Fig and Lime Jam and the plums were transformed into this Plum and Almond Traybake Cake.
Plum and Almond Traybake Cake
- 8 plums
- 175 g soft butter or baking spread
- 200 g self-raising flour
- 1 1/2 tsp baking powder
- 25 g ground almonds
- 175 g caster Sugar
- 1 tsp almond essence
- 3 eggs
- 3 tbsp milk
- 15 g flaked almonds
- Heat the oven to 170C
- Line a 12 x 9 in (30 x 22.5 cm) roasting tin with baking parchment.
- Halve the plums and remove the stones.
- Place all the ingredients, except the plums and flaked almonds, in a large bowl.
- Mix with an electric mixer for 2-3 minutes until well blended.
- Put the mixture into the lined tin and spread evenly.
- Place the plums cut side down across the mixture (you will have one-half plum left over, I recommend you eat it, cooks perks!)
- Sprinkle over the flaked almonds
- Bake for about 30 minutes until the top is golden brown and the sponge springs back when pressed.
- Leave to cool in the tin, then cut into squares.
Such a simple recipe, it’s really adaptable to all kinds of fillings and flavours. As the Plum and Almond Traybake Cake is baked in a shallow tray it’s ready in just 30 minutes.
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Here are a few more recipes using plums