ALMOND AND PLUM CRUMBLE CAKE

ALMOND AND PLUM CRUMBLE CAKE

110g plain flour
25g ground almonds
12,5 ml baking powder
125g castor sugar
125g soft butter
2 eggs
850g plums (in their pure form, with stones)

For the crumble:

120g plain flour
30g ground almonds
100g castor sugar
100g cold butter

How to

Preheat the oven to 180C/Gas 4. Grease a line a cake tin with a loose bottom – mine was about 28cm across. Make the sponge by beating all the ingredients together until light and fluffy. This batter is a little thicker than a normal cake batter – needs to be to carry the moisture in the plums. Spread across the bottom of the cake tin evenly. There isn’t much of it. Worry not.

Slice the plums into 6 slices each, removing the stone as you go and lay in concentric circles over the cake batter. I had enough for almost 2 layers. Here is where I would reduce the fruit if I made it again and have one layer. So maybe 550g fruit. Then make the crumble topping by rubbing all the ingredients together until you have a rubble like consistency and then pop it on top of the plums. You will see some fruit through the rubble. Bake for 50 minutes and either serve warm with custard (yum) or cold (yuck.)

NB: This is best eaten on the day it is made. Gradually, just gradually, the moisture from the fruit seeps down into the cake. Soggy bottoms aplenty.

Recipe and photo:  “Recipes From a Normal Mum”

Submitted by Minky Swiegers