This cake is best made with seasonal fresh plums but it’s also delicious with tinned plums, although for some reason they are difficult to get hold of sometimes in the supermarkets. It can also be served warmed as a pudding.
- 600g plums de-stoned and roughly chopped
- 125g self-raising flour
- ½ tsp baking powder
- 75g ground almonds
- 125g softened butter
- 125g soft brown sugar
- 2 free-range eggs
- 1tsp almond essence
- Heat oven to 170C/150C fan/gas 3. Butter and line a 20cm cake tin with baking parchment.
- Mix the flour, baking powder and ground almonds. Cream the butter and sugar, then beat in the eggs and add one tablespoon of the flour mixture after each egg. Mix in the rest of the ingredients.
- Pour into the tin. Bake for 1¼hrs, or until a skewer inserted into the centre comes out clean. Leave to cool on a cooling rack.
Dust with icing sugar