Mary Berry Plum And Almond Cake

This delicious Mary Berry Plum and Almond Cake is a quick and easy treat that’s perfect for any occasion. With its moist, nutty texture and sweet plum topping, you can easily customize it using seasonal fruits or nuts. The toasted flaked almonds add a delightful crunch that makes every slice irresistible!

Ingredients Needed

• 170 g (6 oz) butter, softened
• 300 g (10.5 oz) plums, halved
• 150 g (5.5 oz) golden caster sugar
• 3 large eggs
• 1 teaspoon almond extract
• 125 g (4.4 oz) self-raising flour
• 100 g (3.5 oz) ground almonds
• ¼ teaspoon salt
• 2 tablespoons flaked almonds
• 2 tablespoons plum jam or conserve (or apricot jam)

How To Make Plum And Almond Cake

1. Preheat the oven: to 170°C (160°C fan). Grease a 20 cm (8 in) round cake tin and line the bottom with baking parchment.
2. Prepare the plums: Chop 200 g (7 oz) of plums into 1 cm dice, slice the rest into wedges, and set both aside.
3. Mix dry ingredients: In a medium bowl, mix the flour, ground almonds, and salt. Set aside.
4. Cream butter and sugar: Using an electric mixer, cream together the butter and caster sugar until pale and fluffy (about 3 minutes). Beat in the eggs one at a time until combined, then add the almond extract.
5. Combine ingredients: Fold in the dry ingredients until combined.
6. Layer the batter: Spoon some of the cake batter into the bottom of the cake tin to cover it. Add the chopped plums to the remaining batter and mix to combine.
7. Transfer to the tin: Pour the batter into the baking tin, spreading it evenly and smoothing the top with a spatula or the back of a spoon. Arrange the plum wedges on top.
8. Bake: for 50-60 minutes until risen and golden, or until a toothpick inserted in the center comes out clean.
9. Cool the cake: in the tin for about 10 minutes, then transfer it to a cooling rack.
10. Prepare the topping: When ready to serve, toast the flaked almonds in a pan until golden. Add plum jam and 1 tablespoon of water to the pan, heat it, and stir to combine.
11. Finish the cake: Brush the cake with plum jam and sprinkle with toasted almonds before serving.

Recipe Tips

• Use ripe plums: Choose plums that are slightly soft to the touch for the best flavor and sweetness in your cake.
• Don’t overmix: Gently fold in the dry ingredients to keep the cake light and fluffy. Overmixing can make it dense.
• Check for doneness: Insert a toothpick into the center of the cake; it should come out clean. If it’s still wet, bake for a few more minutes.
• Cool completely: Allow the cake to cool fully before adding the jam and toasted almonds. This ensures the topping sticks well and doesn’t melt.

How To Store Leftovers?

• Refrigerate: First, let the leftover Plum and Almond Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. The cake will keep well in the fridge for up to 3 days.
• Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, move it to the fridge for several hours or overnight before serving.

Nutrition Facts

Serving Size: 1 slice (assuming 8 servings)

• Calories: 372
• Total Fat: 16.4g
• Saturated Fat: 11.8g
• Sodium: 240.5mg
• Total Carbohydrate: 53.9g
• Dietary Fiber: 1.5g
• Sugars: 38.6g
• Protein: 3.6g

Try More Mary Berry Recipes:

• Mary Berry Green Tomato Chutney
• Mary Berry’s Boiled Fruit Cake
• Mary Berry Mississippi Mud Pie
• Mary Berry Apple And Blackberry Crumble