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Plum and Almond Traybake Cake
A perfectly simple almond sponge cake dimpled with juicy ripe plums, sprinkled with flaked almonds and baked to perfection, the perfect way to use up an excess of plums.
Equipment
- 12 x 9 in (30 x 22.5 cm) baking tin
- weighing scales
- Measuring spoons
- Large bowl
- electric mixer or whisk
- Cooling rack
Ingredients
- 6 large plums
- 175 grams soft butter or baking spread
- 200 grams self-raising flour
- 1 1/2 teaspoon baking powder
- 25 grams ground almonds
- 175 grams caster sugar
- 1 teaspoon almond extract
- 3 eggs
- 3 tablespoon milk
- 15 grams flaked almonds
Instructions
- Heat the oven to 170C
- Line a 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 .
- 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 remove to a cooling tray.
- Serve cut into squares.
Notes
You can serve this cake warm as a dessert with cream or ice cream. It is also very good served as a cake with tea or coffee.
Nutrition
Calories: 275kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 73mgSodium: 20mgPotassium: 164mgFiber: 1gSugar: 18gVitamin A: 544IUVitamin C: 3mgCalcium: 53mgIron: 1mg