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.
Sprinkle with brown sugar and/or flaked almonds to decorate
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
Quarter and remove stones from plums, and place into small ovenproof dish. Add the sugar, orange juice and rind. (Don't worry if you have too much juice as you will be thickening plum mix on hob later). Mix and bake for 20 minutes. Cool. Add vanilla.
Transfer plum mix to a non-stick pan, and simmer till the liquid is a thin lumpy jam. The plum liquid will thicken in the oven even further, so don't thicken too much!
Grease a 20-25cm cake tin, best using a springform tin. Line with parchment if you wish.
Mix butter with sugar till light and fluffy. Beat in eggs one by one. In a separate bowl mix flour, baking powder and ground almonds. Fold into butter and sugar.
Tip the mixture into the prepared tin. (Will be quite a thin layer.) Pour over plum mix and push plums in lightly.
Bake for 30 to 45 minutes in the preheated oven. Place a baking tray underneath the tin in case any juices come over the top of tin (depending on how deep your tin is). The cake will cook quicker if your tin is shallow, and will take longer if yours is deeper but smaller.
After 30 minutes of cooking or when cake is cooked but still wobbly, quickly sprinkle with almonds and sugar if you want. Return to oven and bake till golden brown around edges. Insert skewer to middle of cake. Will come out moist, but clean when cooked completely. The plum topping will be sticky!
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