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Almond plum cake

  • Timer Prep 40 min
    Cook 30 min
  • Chart 618.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Zest and juice the oranges. Thickly slice the plums (golden and purple). Beat the eggs.

Method

  1. 1 Heat the oven to 200°C/180°C fan/gas 6.
  2. 2 Grease and line 2 x 20cm cake tins.
  3. 3 Mix 4 tbsp orange juice with the honey.
  4. 4 Cook the plums on a griddle pan until charred, then add to the honey mix. Set aside.
  5. 5 Beat the butter and sugar until creamy, then gradually beat in the eggs.
  6. 6 In another bowl, mix the ground almonds, flour and baking powder with ½ tsp salt.
  7. 7 Fold into the wet mix, with almond extract, orange zest and 3 tbsp orange juice.
  8. 8 Divide between the tins. Bake for 25-30 mins. Remove from the oven.
  9. 9 Use a skewer to poke holes in the cakes, brush with the honey and orange mix, then leave in the tins for 10 mins, before transferring to a wire rack to cool.
  10. 10 For the buttercream, beat the butter and sugar until smooth, then beat in the orange juice.
  11. 11 Use to sandwich together and lightly ice the cakes.
  12. 12 Strain the plums and arrange on top with the almonds. Chill before serving.