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Plum and Almond Traybake
Moist almond sponge topped with plums and finished with a dusting of icing sugar.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Course:
afternoon tea, Cake
Cuisine:
British
Keyword:
autumn, plums, sheet bake, traybake
Servings:
20
pieces
Author:
Jacqueline Bellefontaine
Equipment
electric whisk
23 x 27cm( 9 x 11 in) shallow baking tin
Ingredients
250
g
butter
softened
250
g
light muscovado sugar
4
large
eggs
150
g
ground almonds
1
teaspoon
almond extract
225g
g
self-raising flour
10
plums
halved and stoned
icing sugar
to dust
Instructions
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 teaspoon 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.
Video
Notes
The cake freezes well for up to 3 months.