Plum and almond traybake
Share this easy-to-make traybake with a crowd, or enjoy a slice alone with a well-earned cuppa
Sweet, juicy plums are a late-summer delight. In season now, our homegrown varieties are at their best until early October.
Not only are plums and almonds a match made in heaven, but the flavour of British plums becomes more intense when cooked, so they can transform a simple sponge into something really special.
Cut the traybake into squares and serve warm or cold, with a spoonful of mascarpone or whipped cream on the side.
PLUM AND ALMOND TRAYBAKE
Preparation and cooking time: 1 hour 15 mins
You will need a 30 x 23 x 4cm baking tin.
225g caster sugar
1 tsp almond extract
3 large eggs, lightly beaten
175g self-raising flour
2 level teaspoons baking powder
50g ground almonds
2-3 tbsp milk
6 plums, stoned and halved
Icing sugar, for dusting
1. Preheat oven to 180°C/fan 160°C/gas 4. Grease and line the tray with baking parchment.
2. In a large bowl or food processor, beat the butter and sugar until pale and fluffy.
3. Add the almond extract, then beat in the eggs, a little at a time, mixing well after each addition.
4. Fold in the flour, baking powder and ground almonds.
5. Add 2-3 tablespoons of milk until the mixture reaches dropping consistency.
6. Spoon into the prepared tin and level the top. Push the halved plums, cut-side up, into the batter.
7. Sprinkle over a handful of flaked almonds.
8. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
9. Leave to cool in the tin for 10 minutes, then transfer to a wire rack.
10. Before serving, dust with a little icing sugar.