Plum season, handily tucked between strawberries in June and apples in September, is finally here. They come in so many varieties and colours, from the small, yellow greengages to the big, purple juicy Victoria plums – that we are never ever bored of them. One of the nicest things is being able to lean out of a bedroom window and pick a plum from the tree trained up the house, without even having to get up. Totally got that one sorted.
We eat them straight from the tree, but also cook them in jam, pies, in puddings or even dried and added to stews and tagines. But for something a little bit different we fall back to this almond, orange and plum cake which is just bursting with the flavours of summer. So it was an easy choice to re create this cake for #AgaInspiredRecipes challenge hosted by Rix Petroleum.
This almond, orange and plum tray bake is simple and quick to make and does not require a mixer – a very easy way to join in the Great British Bake Off fun. It is easy to add more plums or other flavourings that you might prefer. Plus any leftover cake can be simply frozen for another day.
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Almond, Orange and Plum Cake
- 200 g softened butter
- 175 g caster sugar
- 4 large eggs lightly beaten
- 250 g self-raising flour
- 1 tsp baking powder
- 50 g ground almonds
- 2 tsp orange zest
- 6 tbsp orange juice
- 8 plums stoned and quartered
- A handful of flaked almonds
- Pre-heat oven to fan assisted 160C / 180C / gas 4
- Lightly oil a lined rectangular tray measuring about 30cm x 20cm.
- Cream the butter and sugar together with an electric whisk (or a wooden spoon) until light and fluffy before gradually beating in the eggs.
- Sieve the flour and baking powder in to the mixture and fold in along with the almonds and orange zest.
- Mix in the orange juice until combined - it should be of a dropping consistency. If necessary add in a couple more tbsp of orange juice.
- Pour the cake mixture into the prepared tray and level with a spatula.
- Gently press the plums into the cake mixture and top with the flaked almonds.
- Bake for 35-40 mins or until a skewer comes out clean when inserted into the cake.
- Allow to cool in the tray before slicing the cake.