This is a great recipe for anyone looking to use up leftover plums frozen in their freezer from this years harvest. In this recipe I have chosen to use Victoria plums, but theses can easily be replaced with a variety of your own preference. Plums are a good source of potassium, fibre and vitamins A and C. They are rich in antioxidants and also contain the amino acid tryptophan, which is used by the body to produce the neurotransmitter serotonin. This makes plums a great mood boosting food.
The tart plum flavour is delicious and the ground almonds give this cake a wonderful texture. A great seasonal choice for a dinner party dessert. Or serve my favourite way, with a cup of tea and a good book whilst siting next to the wood burner or an open fire this Autumn.
150g Self-Raising Flour
100g ground almonds
300g plums, stones removed and chopped
150g golden caster sugar
1) Preheat oven to 160C, gas mark 3, and grease and line a 900g loft tim with baking paper.
2) Place the flour and ground almonds in a large mixing bowl, then add the butter, sugar and eggs. Beat together until the mixture is pale and fluffy.
3) Add the chopped plums and mix through gently. Spoon the mixture into the prepared tin and bake for one hour or until a skewer inserted in the centre comes out clean.
4)Turn out onto a rack and leave to cool for 15-20 minutes.
5) Brush the plum jam over the top of the cake and decorate with almond flakes. Serve immediately. Delicious!