It’s week two of Perfecting Christmas. Last week I did Christmas Puddings and as we couldn’t wait until Christmas Day we ate one the other night.
Today it’s a plum and almond cake and I know that you may think that this has nothing to do with Christmas, but it is a good wintery cake and has cinnamon in it which is my idea of Christmas Heaven! I plan to take this over to a friends house when I dress her Christmas tree for her. In the meantime though mum and I had this while pouring over the Christmas catalogues. I have adapted it (very slightly) from Mich Turner’s Cherry and Almond Cake recipe in her book Fantastic Party Cakes.
- 140g self raising flour
- 75g caster sugar
- 1 large egg
- 4 tbs milk
- 85g unsalted butter, melted
- 25g unsalted butter at room temperature
- 1tsp almond extract
- 1 tsp cinnamon plus 1/2 tsp cinnamon for the topping
- 350 g of tinned plums, stoned and chopped into quarters
- 25g ground almonds
- icing sugar for sprinking
* 25g = 1oz
- Preheat oven to 180c.
- Mix the flour, cinnamon and 50g caster sugar together. Add the egg, milk and melted butter and almond extract and beat until well mixed.
- Spoon into the tin.
- Scatter the plums onto mixture and press down lightly.
- In a separate bowl mix the butter, almonds and 25g caster sugar together with 1/2 tsp of cinnamon.
- Scatter this mixture over the plums.
- Cook the cake for 30 minutes until a skewer comes out clean.
- Allow the cake to cool and then sprinkle with icing sugar and the remaining cinnamon mixed together and serve.
I generously buttered and lined the bottom of the cake tin. The cake mixture is very thick and easy to smooth out.
I drained the plums but not to excess. The syrup that still coated the plums helped to caramelise the cake slightly. Here it is with the almond mixture sprinkled on top.
The problem is, as soon as it is plated up, I want to eat it, which means the final photo is always a bit awful. But the cake is great. You should definitely try it!