Plummy Almond Cake
Cooking time30 minutes
Prep time30 minutes
Servings6 portions

Ingredients
- 175g Stork spread, softened, plus extra for greasing
- 175g Billingtons Golden Caster sugar
- 175g ground almonds
- 1 tsp almond extract
- 4 large Eggs
- 4 plums, halved and stoned
- Icing sugar for dusting
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 180°C/350°F/gas mark 6. Using a food mixer or electric hand whisk, cream the Stork and sugar together until pale. Add the ground almonds and almond extract then beat in the eggs one at a time.
- Grease a 2 litre square Pyrex dish with Stork then pour in the cake mixture.
- Press the plums, cut side up, into the mixture then bake for 25-30 minutes until risen and golden. To check that the cake is cooked, insert a cocktail stick or skewer into the centre; if it comes out clean, the cake is cooked.
- Leave to cool slightly then dust with icing sugar before serving.