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.
Ingredients
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
Instructions
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.
Recipe by HEALTHY-CHEF at https://healthy-chef.co.uk/plum-and-almond-cake/