There’s so much coming through in the garden now that the kitchen is the place to be with all that fresh fruit and veg to enjoy. This month Anna Pettigrew selects fennel, plum and raspberry to tantalise our summer tastebuds.
Preparation time: 15 minutes | Cooking time: 40-45 minutes, plus cooling
Total time: 55 minutes to 1 hour
• 200g (7oz) softened butter
• 200g (7oz) caster sugar
• 3 large eggs, lightly beaten
• 250g (8oz) self-raising flour
• 50g (2oz) ground almonds
• 2 tbsp milk
• 5-6 English plums, halved and stoned
• 25g (1oz) flaked almonds
• 2 tbsp icing sugar
• 1-2 tbsp yogurt
1. Preheat the oven to 180C, gas mark 4. Line a rectangular brownie tray measuring about 30cm (12in) x 20cm (8in) x 3cm (1in) with baking parchment, snipping the corners to make a good fit.
2. Cream the butter and sugar together with a wooden spoon or electric hand whisk until pale and fluffy. Beat in the egg a little at a time. Sieve the flour into the mixture and, using a large metal spoon, fold in with the ground almonds. Add the milk and mix gently until it is thoroughly combined and of a dropping consistency.
3. Spoon the mixture into the tin and level with a round-bladed knife. Press the plums into the top of the cake mixture in rows of three, cut-side up. Scatter the flaked almonds over and bake for 40-45 minutes, until risen and lightly golden and a skewer comes out clean when inserted into the cake.
4. Leave in the tin for 10 minutes before placing the cake on a cooling rack. Mix the icing sugar with the yogurt and decorate to finish.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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