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Plummy Almond Cake

  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings6 portions
recipe image Plummy Almond Cake


  • 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


  1. 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.
  2. Grease a 2 litre square Pyrex dish with Stork then pour in the cake mixture.
  3. 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.
  4. Leave to cool slightly then dust with icing sugar before serving.