A quintessentially British fruit, the humble plum sings in this Plum Cake recipe. With ground almonds to add a nutty flavour, this cake is fantastic for a Sunday afternoon tea, or even just to whip up mid-week for a surprise guest! Best made during the summer when British plums are at their most flavourful. We’ll be making this cake with the Victoria plums grown right here at Bottom Farm.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
100g ground almonds
200g golden caster sugar
175g plain flour
2 large eggs
130ml Mellow Yellow rapeseed oil
2tsp baking powder
250g plums, washed and stoned
Combine your ground almonds, flour, baking powder and cinnamon in a bowl. Mix together until combined. In a separate bowl, mix together the sugar, oil and eggs. Pour your dry ingredients into the wet and stir well. Pour your mixture into a lined 9inch cake tin. Cut your plums in half and remove the stones, then arrange the halves in circles on top of the cake. Bake at 160°C for 60 minutes. Cover with foil after half an hour if the top is browning too quickly. Leave to cool and slice.