In the latest issue of ele Magazine, ‘The Food Lover’s Edition‘ we share delicious recipes from Around the Kitchen Table by Sophie Hansen and Annie Herron. This Plum and Almond Cake Recipe is one of our favourites from the book.
Plum and Almond Cake (serves 6-8)
This quick almond cake recipe is a great base for any kind of seasonal or preserved fruit.
Ingredients
8–10 plums 2 eggs ½ cup (125ml) milk ¼ cup (60g) butter, melted 1 cup (100g) almond meal ½ cup (110g) caster (superfine) sugar ⅓ cup (50g) plain (all-purpose) flour ½ tsp baking powder ½ tsp ground cinnamon a pinch of salt Thick (double) cream, to serve
Method
Preheat the oven to 180°C (350°F). Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper.
Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size. Scatter the plums over the base of the cake tin.
Add the eggs, milk and melted butter to a bowl and whisk to combine. Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter. Pour the batter over the plums and smooth the top.
Bake the cake for 30 minutes or until golden brown on top and cooked through. Serve warm, with some lovely thick cream.
In the latest issue of ele Magazine, ‘The Food Lover’s Edition‘ we share delicious recipes from Around the Kitchen Table by Sophie Hansen and Annie Herron. This Plum and Almond Cake Recipe is one of our favourites from the book.
Plum and Almond Cake (serves 6-8)
This quick almond cake recipe is a great base for any kind of seasonal or preserved fruit.
Ingredients
8–10 plums
2 eggs
½ cup (125ml) milk
¼ cup (60g) butter, melted
1 cup (100g) almond meal
½ cup (110g) caster (superfine) sugar
⅓ cup (50g) plain (all-purpose) flour
½ tsp baking powder
½ tsp ground cinnamon
a pinch of salt
Thick (double) cream, to serve
Method
Preheat the oven to 180°C (350°F). Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper.
Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size. Scatter the plums over the base of the cake tin.
Add the eggs, milk and melted butter to a bowl and whisk to combine.
Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter. Pour the batter over the plums and smooth the top.
Bake the cake for 30 minutes or until golden brown on top and cooked through. Serve warm, with some lovely thick cream.
Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch Books RRP $39.99.
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