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.
4.34 from 9 votes
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Course Breakfast, Dessert
Cuisine British
Servings 12
Calories 275kcal
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
6largeplums
175gramssoft butter or baking spread
200gramsself-raising flour
1 1/2teaspoonbaking powder
25gramsground almonds
175gramscaster sugar
1teaspoonalmond extract
3eggs
3tablespoonmilk
15gramsflaked 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.