Glazed Plum Cake
This scrumptious plum and almond cake is a delightful treat that beautifully combines the sweetness of ripe plums with the nuttiness of almonds. The cake is moist and flavorful, with a tangy lemon zest running through it. Topped with a glossy redcurrant glaze, this cake is as visually appealing as it is delicious. Perfect for any occasion, this cake is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 200g softened butter , plus extra for greasing
- 8 red or purple plums
- 140g golden caster sugar , plus 1 extra tbsp
- 3 eggs , lightly beaten
- grated zest 1 large lemon
- 175g self-raising flour
- 6 tbsp milk
- 85g blanched almonds , chopped (the pieces should be quite big)
- 6 heaped tbsp redcurrant or plum jelly
- 2 tbsp cassis (blackcurrant liqueur) or port
Instructions
- Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
- Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
- Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
- Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
- Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).
Yield
Cuts into 12 slices
Nutrition
- Calories: 338 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.52 milligram of sodium
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