Plum and almond sponge cake

  • Portion size: Serves 8
  • Takes 25 minutes to make, 50 minutes to cook, plus cooling
  • Difficulty: easy

A gloriously moist cake, this plum, marzipan and almond sponge can be drizzled with icing for a teatime treat or served warm with cream as an indulgent pud. It gets bonus points for being freezable, too.

See our plum and custard cake, too.

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Ingredients

  • 200g butter, softened, plus extra for greasing
  • 200g golden caster sugar
  • 4 large free-range eggs
  • 100g plain flour
  • 2 tsp baking powder
  • 130g ground almonds
  • 50g roasted hazelnuts, chopped
  • 120g golden marzipan, chopped
  • 500g (about 12) ripe plums, stoned and cut into quarters
  • 20g flaked almonds, toasted
  • 60g icing sugar
  • 1 tbsp lemon juice
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Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease a 23cm square tin that’s 5cm deep and line the base with baking paper.
  2. In a big bowl, cream the butter and sugar with a hand-held electric whisk until pale, light and fluffy, then gradually add the eggs, whisking between each addition (add a little flour if the mix starts to curdle). Sift over the flour and baking powder, add the ground almonds and fold in gently with a big spoon. Fold in the hazelnuts and marzipan.
  3. Pour the mix into the tin and scatter the plum quarters over, pushing them down a little into the mixture. Bake for 50 minutes until a skewer inserted in the centre comes out clean. Scatter with the flaked almonds.
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  5. Cool a little in the tin and then remove to a wire rack to cool completely. Wrap well in baking paper and cling film before freezing for up to 3 months. Defrost thoroughly.
  6. For the lemon icing, sift the icing sugar into a bowl, add the lemon juice and stir to a single-cream consistency. Use a teaspoon or piping bag to drizzle the icing over the cake, then cut into squares and serve as a teatime treat. Alternatively, omit the icing, wrap in foil and warm in the oven for about 10 minutes at 200°C/fan180°C/gas 6. Serve warm as a pudding, with cream.

Nutrition

  • 472kcals Calories
  • 31.6g (12.4g saturated) Fat
  • 8.7g Protein
  • 41g (32.8g sugars) Carbs
  • 0.4g Salt
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