This is the perfect recipe for using up any extra plums that you can’t quite manage to eat fast enough: you might be lucky enough to have a plum tree, or friends with plum trees. I got these in my vegetable box and having eaten quite a few, didn’t really have enough for a crumble and fancied something a bit different. It works as a dessert served warm, or cold as a piece of cake.
Essentially this is an upside down plum cake with almonds – what’s not to love!
I didn’t add any sugar to the plums so if you have a sweet tooth you will need to add some.
150g soft brown sugar
100g SR flour
100g ground almonds
3 tablespoons crème fraîche
Set the oven to 180ºC and grease and line a 20x25cm tin.
Put the plums into the tin and spread out evenly:
Cream the butter and sugar until pale and creamy.
Add the eggs, one by one and mix to incorporate.
Fold in the flour and ground almonds and mix in the crème fraîche.
Spoon the cake mixture into the tin and spread gently and evenly over the top of the plums.
Bake for around 35 -40 minutes but keep an eye on it towards the end as it may start to burn: cover with aluminium foil if necessary.
Remove from the oven when the sponge is firm to the touch and a skewer inserted into the middle comes out clean. Leave to cool in the tin for a while.
Turn out onto a cooling rack and carefully peel back the greaseproof paper, making sure the plums stay in place.
Cut into squares when cool.