Plum and almond cake

Plum and almond cake

From
Harvest
Serves
8
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Grease and line a 23 cm round cake tin and preheat the oven to 180°C. Cream 125 g softened butter and 230 g caster sugar until light and fluffy. Add 2 eggs, one at a time, fully incorporating after each addition. Fold in 125 g ground almonds, 225 g self-raising flour, 250 g plain yoghurt and 1 teaspoon almond essence. Spoon the mix into the prepared tin. Cut 3 plums into wedges and arrange on top of the cake. Scatter with flaked almonds and bake for 35 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool, then dust with icing sugar to serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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