Moist, glazed plums team beautifully with almonds.
(56 votes)
Cook: 1 Hour 10 Mins
Serves: 10
Price: 36p per serving
Nutritional Information
Each 100g serving contains
Energy
1122kj
268kcal
1122kj
268kcal
13%
Fat
16g
16g
Med
23%
23%
Saturates
7.3g
7.3g
Med
37%
37%
Sugars
16g
16g
High
18%
18%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1122kj/268kcal
Typical energy values per 100g:
1122kj/268kcal
Ingredients
125g butter, softened, plus extra for greasing
125g caster sugar
2 large eggs
125g self-raising flour, sifted
1 lemon, finely grated zest of
50g ground almonds
5-6 medium-size plums, halved and stoned
8-10 whole almonds
1 tbsp redcurrant jelly
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm sandwich tin.
2
Beat the butter and sugar until light and creamy. Add one egg and beat well, then beat in the other egg with a spoonful of the flour.
3
Gently fold in the rest of the flour, lemon zest and ground almonds. Put in the cake tin and level the top.
4
Arrange the plums on top, skin-side down, then the whole almonds.
5
Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean.
6
Melt the redcurrant jelly in a pan and brush on top of the cake to serve.