This Mary Berry Plum and Almond Cake uses butter, plums, sugar, eggs, almond extract, self-raising flour, ground almonds, salt, flaked almonds, and plum jam. It takes 20 minutes to prepare and 1 hour to bake, yielding 10 servings of this delightful cake.
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🤎 Reasons to Add This Plum And Almond Cake Recipe to Your Favorites:
- Rich Flavor: The combination of plums, almonds, and butter creates a deliciously rich and indulgent taste.
- Moist Texture: The ground almonds and plums keep the cake moist and tender.
- Easy Preparation: Simple steps and common ingredients make this recipe accessible for all bakers.
- Versatile: Can be served as a dessert or with tea, making it a versatile treat for any occasion.
❓ What Is Mary Berry Plum And Almond Cake?
Mary Berry’s Plum and Almond Cake is a luscious dessert crafted with softened butter, golden caster sugar, halved plums, eggs, almond extract, self-raising flour, ground almonds, and a touch of salt. The combination results in a moist texture and rich flavor, showcasing the delightful fusion of plums and almonds.
🥜 Mary Berry Plum And Almond Cake Ingredients
- 170 g butter softened
- 300 g plums halved
- 150 g golden caster sugar
- 3 large eggs
- 1 teaspoon almond extract
- 125 g self-raising flour see notes for the alternative
- 100 g ground almonds
- ¼ teaspoon salt
- 2 tablespoon flaked almonds
- 2 tablespoon plum jam or conserve or apricot jam
🎂 How To Make Mary Berry Plum And Almond Cake
- Preheat the oven to 170°C (fan 160°C). Grease and line the 20 cm round cake tray with baking parchment. Cut 200g plums into 1 cm dice and wedges, then set away.
- Mix flour, almonds, and a touch of salt in a medium bowl. Set aside.
- Cream butter and caster sugar with an electric mixer for 3 minutes until pale and creamy. Add the almond essence after beating each egg until incorporated. Fold dry ingredients until mixed.
- Place some cake batter in the bottom of the tin to cover it. Mix the diced plums into the remaining batter. Spread the batter equally in the baking tray and smooth the top with a spatula or spoon. Place plum wedges on top and bake for 50-60 minutes until risen and golden, or until a toothpick inserted in the centre comes out clean.
- Transfer to a cooling rack after 10 minutes in the tin. Toast flaked almonds in a pan till golden before serving. Heat plum jam and 1 tablespoon of water in a pan and stir. Brush plum jam on the cake and add toasted almonds. Enjoy!
💭 Recipe Tips
- Ensure plums are ripe but firm to maintain texture.
- Follow exact measurements for butter, sugar, and almond extract to balance flavors.
- Avoid overmixing batter; it may affect the cake’s texture.
- Test with a toothpick for doneness; moist crumbs are ideal.
- Opt for self-raising flour; substitutes can impact the cake’s rise.
🍨 What To Serve With Plum And Almond Cake?
Pair Plum and Almond Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast, enhancing the overall dessert experience.
🎚 How To Store Leftovers Plum And Almond Cake?
- In The Fridge. To store Leftovers Plum And Almond Cake, let it cool completely, then wrap it in parchment paper and store it in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze Leftovers Plum And Almond Cake allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Place it in a freezer-safe container and freeze for up to 3 months.
🥵 How To Reheat Leftovers Plum And Almond Cake?
- In The Microwave: Place a slice of Leftovers Plum And Almond Cake in the microwave for 15-20 seconds.
- In The Oven: Wrap slices of Leftovers Plum And Almond Cake in foil and warm at 325°F for 10 minutes.
FAQs
How Do I Know When The Plum And Almond Cake Is Done Baking?
To know when the Plum and Almond Cake is done baking, insert a skewer into the center; if it comes out clean, the cake is ready.
How Do I Prevent The Cake From Sticking To The Pan?
To prevent the cake from sticking to the pan, grease and line the pan with parchment paper.
Can I Use Fresh Plums For Plum And Almond Cake?
Fresh plums can be used for Plum and Almond Cake simply halve and pit them before incorporating them into the batter.
Can I Make This Cake Without Eggs For A Vegan Version?
For a vegan version, eggs can be substituted with a commercial egg replacer or a mixture of 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg.
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Mary Berry Plum And Almond Cake Nutrition Facts
Amount Per Serving (Serving: 100g)
- Calories: 287kcal
- Carbohydrates: 42g
- Protein: 8g
- Fat: 10g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 72mg
- Sodium: 124mg
- Potassium: 152mg
- Fiber: 3g
- Sugar: 27g
- Vitamin A: 266IU
- Vitamin C: 4mg
- Calcium: 74mg
- Iron: 1mg
Mary Berry Plum And Almond Cake
Description
This Mary Berry Plum and Almond Cake uses butter, plums, sugar, eggs, almond extract, self-raising flour, ground almonds, salt, flaked almonds, and plum jam. It takes 20 minutes to prepare and 1 hour to bake, yielding 10 servings of this delightful cake.
Ingredients
Instructions
- Preheat the oven to 170°C (fan 160°C). Grease and line the 20 cm round cake tray with baking parchment. Cut 200g plums into 1 cm dice and wedges, then set away.
- Mix flour, almonds, and a touch of salt in a medium bowl. Set aside.
- Cream butter and caster sugar with an electric mixer for 3 minutes until pale and creamy.
- Add the almond essence after beating each egg until incorporated. Fold dry ingredients until mixed.
- Place some cake batter in the bottom of the tin to cover it. Mix the diced plums into the remaining batter. Spread the batter equally in the baking tray and smooth the top with a spatula or spoon. Place plum wedges on top and bake for 50-60 minutes until risen and golden, or until a toothpick inserted in the centre comes out clean.
- Transfer to a cooling rack after 10 minutes in the tin. Toast flaked almonds in a pan till golden before serving. Heat plum jam and 1 tablespoon of water in a pan and stir. Brush plum jam on the cake and add toasted almonds. Enjoy!
Notes
- Ensure plums are ripe but firm to maintain texture.
Follow exact measurements for butter, sugar, and almond extract to balance flavors.
Avoid overmixing batter; it may affect the cake’s texture.
Test with a toothpick for doneness; moist crumbs are ideal.