There’s nothing like a mid-September bake than a plum and almond cake.
The weather is gradually cooling down, the days are slowly getting shorter and the food is quickly getting cosier. Autumn is definitely on its way. And what better way to get on board than with a warm dessert dish for all the family. This sweet and fruity traybake from Delicious magazine will bring joy to your dinner table, and will keep for the lunches after. Its simple to make and a warm welcome to the colder months.
- 100g unsalted butter, softened
- 100g golden caster sugar
- 155g jar apple sauce (we used Colman’s Bramley Apple Sauce)
- 4 large free-range eggs
- 1 tsp vanilla extract
- 150g ground almonds
- 100g wholemeal flour
- ¼ tsp bicarbonate of soda
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 12 plums, 5 chopped, 7 cut into halves and quarters
- Clear honey for drizzling
- 25g toasted flaked almonds
- Heat the oven to 180°C/160°C fan/gas 4. Using an electric hand mixer, whisk the butter and sugar in a large mixing bowl until pale and fluffy. In a jug, use a fork to beat the apple sauce with the eggs and vanilla extract until just combined. In a bowl, mix the ground almonds, flour, bicarbonate of soda, baking powder and salt.
- Whisk one-third of the egg mix into the butter and sugar until just combined, followed by one third of the dry ingredients. Repeat until all the wet and dry ingredients have been added. Fold in the chopped plums using a large metal spoon, then pour the mixture into the cake tin and level the top with a spatula. Arrange the plum halves/quarters on top of the mixture, then bake for 30-35 minutes until risen and golden.
- Put the cake in its tin on a wire rack to cool, then transfer from the tin to a board, drizzle with honey and scatter with flaked almonds to serve.
Feature image: Delicious Magazine