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from Nigel Slater:
Plum Cake
• 150g butter
• 150g caster sugar
• 16 (cherry) plums – de-stoned and cut into quarters*
• 3 large eggs – beaten lightly
• 75g plain flour
• 1 1/2 teaspoons baking powder
• 100g ground almonds
• 50g shelled walnuts – chopped
* If you don't like plum skins, you can peel them easily by dipping in boiling water
Set the oven to 180 C and grease and line and 20cm square tin.
Beat together the butter and sugar.
Add the eggs gradually.
Sift together the flour and baking powder and fold them in.
Fold in the ground almonds and walnuts.
Scrape mixture into tin and put the plums on top – they will sink into the cake as it bakes.
Bake for 40-45 mins and test with a skewer. Remove cake from the oven and leave in tin for 15 mins before turning out.
Plum Cake
• 150g butter
• 150g caster sugar
• 16 (cherry) plums – de-stoned and cut into quarters*
• 3 large eggs – beaten lightly
• 75g plain flour
• 1 1/2 teaspoons baking powder
• 100g ground almonds
• 50g shelled walnuts – chopped
* If you don't like plum skins, you can peel them easily by dipping in boiling water
Set the oven to 180 C and grease and line and 20cm square tin.
Beat together the butter and sugar.
Add the eggs gradually.
Sift together the flour and baking powder and fold them in.
Fold in the ground almonds and walnuts.
Scrape mixture into tin and put the plums on top – they will sink into the cake as it bakes.
Bake for 40-45 mins and test with a skewer. Remove cake from the oven and leave in tin for 15 mins before turning out.
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