Plum and Almond Loaf Cake
A perfect Autumnal treat! A great way to use seasonal plums in a light and fluffy loaf cake.
Keyword almond, almondcake, Baking, bakingblog, loafcake, plumandalmond, plums, seasonalbaking
Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes
Author sweeterbytheseason
For the Sponge
- 150 grams Self Raising Flour
- 100 grams Ground Almonds
- 175 grams Unsalted Butter softened and at room temperature
- 150 grams Caster Sugar
- 3 Eggs medium
- 1 tsp. Vanilla Extract
- 300 grams Plums
For the topping
- 15 grams Flaked Almonds Toasted
- 3 Plums Ripe
- 6 tbsp Apricot Jam
For the Sponge
Preheat the Oven to 160 degrees celsius. Grease and line a 1lt loaf tin with butter and baking paper.
Place all the ingredients together in a bowl and beat together until fluffy and completely incorporated.
Chop the plums in half, remove the stone and cut into quarters. Fold into the mix and pour into the lined loaf tin.
Bake in the oven for 35-45 minutes until golden brown and when the skewer is inserted it comes out clean. Leave to cool completely.
Brush the top of the cake with the apricot jam. Slice the plums into thin slices and arrange on top of the cake. Sprinkle with the toasted almonds.
Store in an airtight container until you are ready to serve! Enjoy!!