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plum and almond traybake cut into squares.
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5 from 7 votes

Plum and Almond Traybake

Moist almond sponge topped with plums and finished with a dusting of icing sugar.
Prep Time15 mins
Cook Time35 mins
Course: afternoon tea, Cake
Cuisine: British
Keyword: autumn, plums, sheet bake, traybake
Servings: 20 pieces


  • electric whisk
  •  23 x 27cm( 9 x 11 in) shallow baking tin


  • 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


  • 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.