- 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
Glazed plums are perfectly combined with almonds – a delicious dessert for friendly company with a cup of tea.
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.
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.
Gently fold in the rest of the flour, lemon zest and ground almonds. Put in the cake tin and level the top.
Arrange the plums on top, skin-side down, then the whole almonds
Bake for 35-45 minutes or until a skewer inserted into the centre comes out clean.
Melt the redcurrant jelly in a pan and brush on top of the cake to serve.