If you have plum trees, then it follows that one year you will have glut of plums. But not a bad glut to have (not so sure the same can always be said for courgette gluts).
Anyway, mine was a few weeks ago, but I put them in the freezer on a baking tray so they froze sigularly, then once frozen put into a freezer bag.
I need to take cake into work, birthday’s and generally “we are at work so lets eat cake” days.
As always this is nice and easy.
Ingredients
16 or so large plums 150g butter 150g golden caster sugar 3 large eggs 75g plain flour 1 tsp baking powder 100g ground almonds
Method
Set the oven at 170oC Line a cake tin with parchment cut the plums in halve, remove the stones and halve the halves ...basically you want chunks of plum in a large bowl beat the butter and sugar together with a wooden spoon OR place in a mixer and whiz together in any event until pale and fluffy Slowly add the eggs Using a metal spoon fold in the ground almonds, flour and baking powder fold in the plums pour into your cake tin Place in the oven for around 45 minutes, or push a skewer into the middle if it comes out stuck with uncooked cake mix..... leave it a bit longer
leave to cool on a cooling rack (if you can)
eat with coffee, or it is great with custard for a autumn pudding
Or with a “small” dollop of cream.
plum and almond cake
plum and almond cake
enjoy
SL
