30 ml (2 tbsp) demerara sugar
25 g (1 oz) whole unblanched almonds
350 g (12 oz) red plums, halved and stoned
100 g (4 oz) soft-tub margarine
100 g (4 oz) caster sugar
2 eggs
100 g (4 oz) self-raising flour
50 g (2 oz) ground almonds
2.5 ml (1/2 tsp) almond essence
25 g (1 oz) whole unblanched almonds
350 g (12 oz) red plums, halved and stoned
100 g (4 oz) soft-tub margarine
100 g (4 oz) caster sugar
2 eggs
100 g (4 oz) self-raising flour
50 g (2 oz) ground almonds
2.5 ml (1/2 tsp) almond essence
method
1. Thoroughly grease an 18 cm (7 inch) square cake tin and sprinkle the base with the demerara sugar.
2. Put a whole almond in the cavity of each plum half and place each half, face down, in the base of the tin.
3. Put all the remaining ingredients into a bowl and beat well until light and smooth.
4. Turn the creamed mixture into the tin and smooth the surface.
5. Bake at 190°C (375°F) mark 5 for about 1 hour until well risen and golden brown.
2. Put a whole almond in the cavity of each plum half and place each half, face down, in the base of the tin.
3. Put all the remaining ingredients into a bowl and beat well until light and smooth.
4. Turn the creamed mixture into the tin and smooth the surface.
5. Bake at 190°C (375°F) mark 5 for about 1 hour until well risen and golden brown.
serving amount
serves 4 - 6
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