Plum and Almond Traybake
Moist almond sponge topped with plums and finished with a dusting of icing sugar.
afternoon tea, Cake
autumn, plums, sheet bake, traybake
23 x 27cm( 9 x 11 in) shallow baking tin
light muscovado sugar
halved and stoned
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.
The cake freezes well for up to 3 months.