Plum, Almond & Cardamom Cake

Serves: 8 

Prep time: 15 minutes 

Cooking time: 40-45 minutes

Ingredients:

350g plums (4-5 plums)

100g caster sugar 

90g soft light brown sugar 

50g plain flour 

1 tsp baking powder 

1 - 2 tsp (depending on taste) cardamom 

1 tsp cinnamon 

1/2 tsp nutmeg

250g ground almonds 

150g butter, melted 

3 large eggs

20g flaked / whole almonds (chopped) to garnish

24cm baking tray

Method:

• Preheat oven to 180°C. 

• Grease and line the baking tray with greaseproof paper to prevent the cake from sticking. Dust a sprinkling of cardamom, nutmeg and cinnamon over the paper (to season the plums when added).

• Slice the plums in half lengthways to remove the stones, the slice them lengthways into thin slices about 0.5cm thick. Arrange the plums in rows in the base of the baking tray. 

• In a large mixing bowl combine all the dry ingredients including the spices. 

• Add the melted butter & eggs, and using a wooden spoon mix to combine until smooth. Transfer batter to the baking tray and carefully spread on top of plums. Try not to spread the mixture too much as this will knock out any air and prevent it from rising.  

• Bake for 40 to 45 minutes in the preheated oven, until golden on top and baked through.  After 30 minutes rotate the tray for an even bake. Note: if the sponge is browning too quickly, simply cover with foil and reduce the temperature & continue cooking. Once cooked, the sponge should spring back when prodded. You can also use a skewer to check the centre of cake is cooked - it should come out clean. 

• Allow the cake to cool in the tin for 5 minutes or so, before turning out and topping with the chopped/flaked almonds. Serve straight away warm with ice cream or equally delicious cool. Will keep for up to 4 days.