Alastair Hendy's Plum and Almond Cake
Over a year ago
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Ingredients
- 50g whole almonds (or use ground almonds)
- 175g softened butter plus a little for the tin
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- Grated rind and juice of 1 lemon
- 500g (about 12) mirabelles or (about 8) plums
- Icing sugar for dusting
Accompaniment
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Method
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1
Preheat the oven to 180C/160C fan/350F/gas 4. Butter and line the base of a 20cm cake tin with baking paper.
Process the almonds in a food processor, if whole, until finely ground, then transfer to the bowl of an electric mixer. Add the butter, sugar, eggs, flour, lemon rind and juice and beat for 2-3 minutes until the mixture is light and fluffy.
Using a sharp knife, halve the fruit and ease out the stones. If using large plums, cut the halves into quarters. Spoon half the cake mixture into the prepared tin and level.
Evenly scatter over half the fruit, then spoon over the remaining cake mixture. Level the top and scatter with the remaining fruit.
Bake for 50 minutes to 1 hour or until golden and firm to the touch. Cool in the tin for 5 minutes, then turn out and cool completely. Dust with icing sugar before serving.
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