Ingredients
- 125g Buttersoftened, plus extra for greasing
- 125g Caster sugar
- 125g Self Raising Flour
- 2 Large eggs
- 1 Lemonfinely grated zest of
- 50g Ground almonds
- 8 Plumsmedium-size plums, halved and stoned
- 10 Almondswhole almonds
- 1 tbsp Redcurrant jelly
Directions
Glazed plums are perfectly combined with almonds – a delicious dessert for friendly company with a cup of tea.
Steps
1 Done | Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep rectangular tin, 28cm x 19cm, and line with baking paper. Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 minutes. |
2 Done | Beat the butter and sugar until light and creamy. Add one egg and beat well, then beat in the other egg with a spoonful of the flour. |
3 Done | Gently fold in the rest of the flour, lemon zest and ground almonds. Put in the cake tin and level the top. |
4 Done | Arrange the plums on top, skin-side down, then the whole almonds |
5 Done | Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. |
6 Done | Melt the redcurrant jelly in a pan and brush on top of the cake to serve. |