This simple to make old fashioned recipe creates a cake with a moist rich texture which is lovely with coffee or warmed through and served with honey and cream as a dessert.
Serves 10
Equipment needed: 1 x 20cm spring form cake tin, and baking parchment
Ingredients
175 gm 16oz butter, softened and a little extra for greasing
500gm/1lb 20z ripe plums
175gm/6oz light muscado sugar
200gm /6 ¾ self raising flour
200gm /6 ¾ oz ground almonds
3 large eggs
1½ teaspoons baking powder
100gm/4oz dark chocolate
2 tablespoons flaked almonds
Method
Preheat oven to 180˚C/fan 160/gas 4
Grease and line the cake tin with baking parchment
Divide the chocolate in half, gently melt one half over a bain marie. Chop the other half into small pieces.
Halve and stone the plums, set four aside and dice the rest into a small pieces.
Cream the softened butter and sugar until smooth and fluffy, beat the eggs separately and add slowly, beating until fluffy and light.
Then add the melted chocolate.
Mix together the flour, almond and baking powder then add slowly into the mix.
Finally mix in the plum and chocolate pieces; transfer to the cake tin and smooth the top. Arrange the remaining plums on top of the mixture, press them down into the cake so thery bake evenly but are exposed. Scatter over the flaked almonds.
Bake for 35-45 minutes until top is golden and firm to touch. Cool in tin for 10 minutes then turn out.
