This Plum and Almond Traybake is bursting with flavour – ripe, juicy plums, marzipan chunks and a zesty orange glaze come together in a delicious almond sponge cake that makes a perfect afternoon treat with a cup of tea!
Fresh plums are perfect for baking. They are fabulous in cakes – check out one of my all time favourites plum amaretti crumble cake – and of course in a crumble or pie.
When I was growing up we had two plum trees in our garden. I don’t think I’ve tasted better plums in my life – they were so sweet and juicy. On more than one occasion I gave myself a tummy ache from eating far too many.
If you find yourself with a glut of fresh plums, you could do a lot worse than make this gorgeous cake. Soft, fluffy sponge with chunks of marzipan topped with ripe plums, toasted almonds and an orange icing glaze. If you like almond bakes, I’m pretty confident that you will love this recipe!
tips for making this fresh plum and almond traybake
- Make sure all of your ingredients are at room temperature before you make the sponge – this will make such a difference to the texture of the cake.
- Toasting the flaked almonds may seem like a bit of a hassle, but it really is worth it – toasting nuts brings out their flavour.
- Don’t overmix the cake batter – stop mixing as soon as you have a smooth batter. If you overmix, gluten will develop and the cake will turn out tough.
- If you wanted to turn this cake into a pudding, you could simply omit the orange icing glaze and serve it warm from the oven with custard or cream – it makes a wonderfully cosy Autumnal pudding!
- The marzipan has a tendency to sink to the bottom of the cake, but I don’t see this as a bad thing. It all adds to the homemade, rustic appearance of the cake!
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- 25g Flaked Almonds
- 200g Self Raising Flour
- 175g Soft Light brown Sugar
- 1 tsp baking powder
- 150g ground almonds
- 3 large eggs
- 50ml milk
- 100ml Greek yoghurt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 175g soft butter
- 100g marzipan, chopped into small pieces
- 8 ripe plums, stoned and halved
- FOR THE ORANGE ICING GLAZE
- 100g icing sugar
- 1/2 tsp orange extract
- 1 or 2 tbsp milk
- Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Grease and line a 20x30cm traybake tin with baking parchment.
- Set a small frying pan over a medium heat. Add the flaked almonds, shaking the pan occasionally until the almonds are golden. The nuts can burn very very easily, so don't take your eyes off them. Remove from the heat and tip the nuts into a bowl. Set aside to cool.
- Sift the flour, brown sugar, baking powder and ground almonds into a large mixing bowl.
- In a jug, combine the eggs, milk, yoghurt, vanilla extract and almond extract with a small whisk or fork. Add this mixture to the dry ingredients along with the butter. Mix well using an electric mixer until you have a smooth batter. Fold in the chopped marzipan.
- Pour the batter into the tin and place the halved plums on top. Sprinkle over the toasted flaked almonds. Bake for 40-45 minutes or until the cake is golden, risen and springy to the touch. Remove from the oven and leave the cake to cool in the tin completely.
- When the cake is cold, make the orange icing. In a medium bowl, mix the icing sugar, orange extract and milk together until you have a smooth icing that is thick enough to coat the back of a spoon.
- Drizzle over the traybake. Cut into slices and serve!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 79mgSodium: 433mgCarbohydrates: 60gFiber: 3gSugar: 43gProtein: 7g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.