Plum and Almond Cake
A delicious moist cake made with juicy plums and ground almonds. This cake can be enjoyed as a warm dessert or with your favourite cuppa. It is a quick easy bake.
Servings: 4 mini cakes
Ingredients
- 85 g butter softened stork
- 75 g golden caster sugar
- 50 g self-raising flour
- 65 g ground almonds
- Pinch of salt
- 1 egg
- 25 ml milk
- ½ tsp almond extract
- 150 g ripe plums halved and de stoned cut into small cubes
- 1 Tbsp flaked almonds optional
- some plum jam optional
Instructions
- Weigh out your ingredients and chop your plums into 1 cm cubes
- Pre heat the oven to 170°C.
- Line your bundt tins (see section on how to make plum and almond cake above for cake release paste)
- Start by creaming together the butter and sugar with an electric mixer. Cream until pale and fluffy.
- In a medium bowl, mix together the flour, almonds and the pinch of salt. Gradually add in this dry mixture to the butter mix.
- With a fork lightly beat your eggs with the milk and almond essence. Add this to the cake batter and beat until combined. Now gently fold in your chopped plums.
- Split the batter into the four Bundt tins and place in the oven to cook.
- Bake until the cake is golden, around 30- 35 minutes (see section on how to make plum and almond cake above for cooking times)
- Allow the cakes to cool for 10 minutes before releasing it from the pan onto a cooling rack.
- Add a brush of plum jam on top of the mini cakes and sprinkle some flaked almonds (optional)
- Enjoy it warm with some custard or pouring cream or let them totally cool before storing them in a cake tin.