Making this is good fun when there's two of you in the kitchen; one to weigh and mix and one to chop the plums. This cake would go down well during an afternoon with a cup of tea- but as this cake is so light, it would sit just as happily with a glass of white wine on an evening.
Perfect for a celebratory evening of drinks and cake. Perhaps in aid of the return to University, back to work or just the coming of Autumn.. a reason to celebrate is never far..
150g caster sugar
10-14 plums (quartered with stones removed)
75g plain flour
1.5 teaspoons baking powder
100g ground almonds
50g chopped nuts
1. Preheat the oven to 180 and line and grease a cake tin (about 20cm in diameter / width)
3. Use an electric whisk to firstly beat the butter and sugar, then add the eggs one at a time
4. Fold in the flour and baking powder with a metal spoon, rather than the mixer.
5. Add the ground almonds and nuts and mix them in, then spoon it all into your greased dish.
6. Squish in the plum quarters so they fit into the nooks and crannies.
7. Cook for 40 - 45 mins and test if it's done with a skewer (stick it in and if it comes out clean, it's done.)
8. Leave to cool for 15 mins before turning out and becoming a marvel.
(Credit is owed for the very most part to Mr Nigel Slater for this recipe.)