Another Plum and Almond Cake

Some recipes are worth making again and again. And when local plums arrive on the scene, this is one plum cake I look forward to making.  It's sweet and sharp from the plummy plums.  Its not a crumby cake, but soft and meltingly smooth from the ground almonds. 

In one year, I must have made this Plum and almond cake at least four times. So I knew it would not disappoint my mother-in-law.  Not only did she have one slice, she had two.  Well you could see the pleasing smile on my face.

In the past, I've made this dish in a round baking tin, this time it was a square one, but you decide what you like.  I am linking this British seasonal plum cake to Monday Mania hosted by the Healthy Home Economist and Melt in Your Mouth Mondays#26 hosted by Make Ahead Meals for Busy Moms.

Plum and Almond Cake
Serves 8
Ingredients
6 - 8 plums
60g ground almonds
175g softened butter
175g golden caster sugar
3 eggs
175g self-raising flour
Zest and juice of 1 lemon
Method
Heat oven to gas 4. Butter the base of a 20-22cm cake tin. Halve and stone the plums, then cut them into quarters. Cream the butter and sugar together, then add the eggs, flour, ground almonds, lemon zest and juice. Stir well to combine. Spoon half of the cake mix into the prepared tin and smooth it over. Scatter half the plums over the cake mix, then spoon the remaining cake mix on top. Smooth over and scatter with the remaining fruit. Bake for 40 - 50 minutes until the cake is firm and golden brown. cool for 5 minutes, then turn out and cool completely before serving.