About this recipe: Basically an almond sponge base, with a syrupy plum topping with orange zest and juice. If you have a few over-ripe plums, this is a great idea to use them up. This is is just so tasty and scrummy for a snack or after dinner. Enjoy on its own. Very easy to make, but will take up time getting your plum topping the right thickness.
Cover with greaseproof paper if cake gets too dark when in oven cooking. You can use a vanilla pod instead of extract, if desired.
This recipe is delicious - a lovely, not-too-sweet almondy sponge with a really tangy orange and plum sauce/topping to cut through it. I used half-quantities in a loaf tin, which worked really well and cut into neat slices. The only trouble is they hardly have time to cool down before they're gone! I also reduced the plum mixture in a frying pan, which worked really well. It wasn't difficult a all to get the juices down to the right consistency (you'll be looking for a coulis) and the cake mix (which seems very solid when you're making it) can definitely take it. - 19 Aug 2013
- Rated on - 16 Mar 2014
this cake looks so luscious and tempting to look at and just proves what it will taste like too, absolutely gorgeous! thumbs up! - 17 Jan 2014