Our delicious plum and almond cake recipe can be whipped up in no time at all. A scattering of succulent plums keeps the cake moist and juicy. Enjoy cold as an elegant accompaniment to a cup of tea, or warm with a scoop of ice cream.
- 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.
- Temperature: 180 oC
- Baking time:
- Serves: 6