17 September 2009
170g caster sugar
16 plums or enough to cover surface of cake.
3 large eggs
85g plain flour
7.5ml baking powder
110g ground almonds
60g walnut pieces (toast in the oven first for an extra nutty flavour)
Source: National Museum of Wales
Preheat oven to 180C/Gas 4.
Line a 25x20x6 cake tin or one that is equivalent.
Half the plums, remove the stones and cut each half in two.
Beat the butter and sugar until pale and fluffy.
Gradually add the eggs.
Sift the flour and baking powder, fold into the mix with the ground almonds
Fold in the walnut pieces. (Or scatter on the top with the plum pieces)
Place the mix in the tin.
Cover the top of the mix with the quartered plums ( and walnuts)
Bake for 40-45 mins, or until cake is golden brown and a skewer comes out cleanly.
Leave to cool in the tin.
Serve hot or cold with cream, custard or ice cream.
Plum, Orange and Raisin Marmalade
Plums in a rich boozy syrup
I have also made this cake using toasted hazelnuts instead of walnuts, very good, give it a try.
Plum cake ready for the oven, I generously topped the sponge with toasted walnuts and juicy plums from the garden.