This cake is really easy, even for a mediocre baker like myself! It’s quite satisfying when you turn it out of the pan – and looks so pretty! If you’re not a fan of almonds, just leave them off the top and substitute the ground almonds in the sponge mix for 100g of self raising flour.
Don’t worry if the plums aren’t quite ripe, mine weren’t either, but after roasting they are still super sweet
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- 200g caster sugar
- 4 eggs
- 200g butter
- 100g ground almonds
- 1 tsp baking powder
- 100g self raising flour
- 600g plums (approximately 12 plums)
- 1 tsp cinnamon (+ a pinch for the plums
- A handful of flaked almonds
- A little icing sugar for dusting (optional)
- Heat the oven to 200 C
- Cut each of the plums into quarters (skin on) and discard the stone.
- Arrange the plum quarters into circles, fitting them closely together at the bottom of a 24cm wide springform tin. Sprinkle the plums with a little cinnamon. Place the tin on a baking tray, just in case any of the juice leaks out.
- Put the plums in the oven for 15 minutes, so that they are starting to bubble.
- In a mixing bowl, combine the flour, ground almonds baking powder and cinnamon.
- In a separate bowl beat the sugar with the softened butter until smooth.
- Add the beaten eggs gradually to the sugar and butter and mix with a wooden spoon.
- Add all of the dry ingredients a little at a time. Mix until it is a smooth batter.
- Take the plums from the oven and pour the cake mixture over the top.
- Return to the oven immediately and bake for 50 minutes – 1 hour until cooked through.
- Leave to cool for at least 20 minutes. Carefully turn the cake out upside down onto a chopping board.
- Place a handful of flaked almonds into a dry frying pan. Gently fry for a couple of minutes on a low heat, moving them continuously, until they are lightly toasted.
- Dust with a little icing sugar and serve.