Plum and Almond Cake
My sister-in-law, Abi's, favourite it is very almondy and very plumy and best served slightly warm or at room temperature. Children seem to love it too, so a good autumn/winter pudding when plums are at their best! You'll be amazed how sweet and moorish this cake is despite the lack of processed sugars.
Recipe type: Cake
Serves: 6-8 slices
- 500g red plums, stoned and quartered
- 100g self-raising wholemeal flour
- ½ tsp baking powder
- 100g ground almonds
- 125g butter, softened
- 80g xylitol
- 2 large eggs
- 1tsp almond extract
- Preheat your oven to 340F/170C
- Sift flour, baking powder and ground almonds into a bowl
- Cream the xylitol and butter together until pale
- Whisk in the eggs and then the almond extract
- Fold the flour mixture carefully through followed by the plums
- Pour into a 20cm springform tin, greased and lined and bake for about 1hr 15mins, check after 1hr, insert a skewer into the centre of the cake it's ready when the skewer comes out clean.
- Once baked remove from oven and allow to cool for 10mins before transferring to a wire rack.
- Serve with a puddle of custard as a pudding or sliced generously as an afternoon treat.