Description
A delightful Plum and Almond Cake combining juicy plums with fragrant almond extract and a moist almond-flavored batter. This cake is topped with toasted flaked almonds and a shiny plum jam glaze, making it perfect for afternoon tea or a light dessert.
Ingredients
Cake Batter
- 170 g butter (softened)
- 150 g golden caster sugar
- 3 large eggs
- 1 tsp almond extract
- 125 g self-raising flour
- 100 g ground almonds
- 1/4 tsp salt
Fruit
- 300 g plums (200 g chopped into 1 cm dice, remainder sliced into wedges)
Topping
- 2 Tbsp flaked almonds
- 2 Tbsp plum jam or conserve (or apricot jam)
Instructions
- Preheat and prepare the tin: Preheat the oven to 170°C (160°C fan). Grease a 20 cm round cake tin and line the bottom with baking parchment to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the self-raising flour, ground almonds, and 1/4 tsp salt. Set this mixture aside for later use.
- Cream butter and sugar: Using an electric mixer, cream the softened butter and golden caster sugar together until the mixture is pale and fluffy, approximately 3 minutes.
- Add eggs and flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract for fragrance.
- Combine wet and dry ingredients: Fold the dry ingredient mixture into the wet ingredients gently but thoroughly to form a smooth batter.
- Prepare batter with plums: Stir the chopped plums (200 g diced) into the batter, mixing until evenly distributed.
- Assemble cake: Spoon a small layer of plain cake batter into the bottom of the prepared cake tin. Then, pour in the plum-studded batter, spreading it evenly and smoothing the surface with a spatula or spoon. Arrange the reserved plum wedges artistically on top.
- Bake the cake: Place the tin in the preheated oven and bake for 50-60 minutes. The cake should rise and turn golden. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare topping and glaze: In a dry pan, toast the flaked almonds over medium heat until golden brown. In the same pan, add the plum jam with 1 tablespoon of water, heating gently and stirring to create a glaze.
- Finish the cake: Brush the cooled cake with the warm plum jam glaze to add shine and moisture. Finally, sprinkle the toasted flaked almonds evenly over the top. Serve and enjoy!
Notes
- Self-raising flour can be substituted with plain flour plus 2 tsp baking powder.
- Make sure the butter is softened for easier creaming and better cake texture.
- The almond extract adds a fragrant aroma and enhances the flavor but can be omitted or replaced with vanilla extract.
- Use fresh ripe plums for best flavor and moisture.
- Allow the cake to cool completely before glazing and topping to prevent melting the jam and almonds.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
