A simple cake to prepare as a teatime treat, and the halved plums ensure everybody gets a fruity slice.
Preparation time: 15 minutes | Cooking time: 40-45 minutes, plus cooling
Total time: 55 minutes to 1 hour
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SERVES 8
- 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
- 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.
- 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.
- 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.
- 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.
