Plum and almond sponge cake
- December 2009
- Serves 8
- Takes 25 minutes to make, 50 minutes to cook, plus cooling
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.
- 31.6g (12.4g saturated)
- 41g (32.8g sugars)
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