Dense moist almond cake topped with tangy plums, the classic combination of flavours makes this plum and almond traybake a resounding hit. It’s really easy to make too.
For everyday cakes I am a big fan of traybakes. Quick to make, unpretentious and what they lack in the wow factor appearance wise they usually more than make up for in flavour. This plum and almond cake is no exception.
If, like me, you have your own plum tree then your yearly crop is likely to be either a mere handful of plums or a crop that is far more than you could ever just eat. For me, this season has been a good one, so I have been busy cooking and baking, and I think I’m not the only one with a large crop this year judging by the amount of plum recipes I’m seeing on the net.
Then again, plums are a delicious fruit so it is no surprise to see a lot of recipes using them. I’ve been trying a selection of recipes with my glut of plums. Italian plum jam – a smooth jam perfect for a cake filling, Plum and pear crumble which I posted on my other blog Recipes Made Easy and quite a few variations of plum cake.
This is my favourite cake so far, the sponge base has ground almonds which gives it a slightly denser texture and a deliciously moist crumb. A little almond extract gives the almond flavour a bit of a boost but don’t be tempted to go overboard or you end up with a slightly soapy flavour. Measure carefully, it’s always a good idea to use a proper measuring spoon when baking.
The plums are halved and pushed gently into the almond sponge before baking. The cake is then just finished off with a light dusting of icing sugar and cut into neat squares with one plum half per portion.
Delicious with a cup of tea or coffee this traybake is also delicious served slightly warm with a little cream or a scoop of ice cream.
The plum and almond cake also freezes really well. Store in the freezer in an airtight container for up to 3 months – though I will put money on it being gone long before then! Allow to defrost at room temperature or pop a square in the microwave for 30-40 seconds.
More plum cake recipes to try
I’ve scoured the net and found these delicious plum cake recipes.
How to make plum and almond tray bake step by step
Plum and Almond Traybake
- 250 g butter softened
- 250 g light muscovado sugar
- 4 large eggs
- 150 g ground almonds
- 1 tsp almond extract
- 225g g self-raising flour
- 10 plums halved and stoned
- icing sugar to dust
- electric whisk
- 23 x 27cm( 9 x 11 in) shallow baking tin
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a rectangular baking tin about 23 x 27cm( 9 x 11 in).
- Beat 250g (9oz) butter and 250g (9oz) sugar together until light and fluffy. Add the eggs one at a time beating well after each addition.
- Beat in 1 tsp almond extract, then add 150g (5oz)ground almonds and gently fold in.
- Sift in 225g (8oz) self-raising flour and fold in until until well combined. Spoon into the prepared tin and spread level.
- Arrange the plums on top of the sponge mixture, pressing down into the mixture slightly.
- Bake in the centre of the oven for 45 minutes, until risen and golden. The cake will spring back when gently pressed in the centre with your finger.
- Allow to cool in the tin. Dust with icing sugar. Transfer to a board and cut into squares to serve.