Super moist with a crunchy candied almond topping. This cake can be made in winter too, just replace the plums with 300g of rhubarb. 

PLUM (OR RHUBARB), ORANGE & ALMOND CAKE

Serves 12

INGREDIENTS

CAKE
180 grams caster sugar
5 plums, cut each into 6 segments (or 300g rhubarb cut 3cm)
Zest of 1/2 orange
120 grams butter, softened
2 eggs
70 grams ground almonds
100 grams flour
1 1/2 teaspoons baking powder

CANDIED ALMOND TOPPING
Zest of 1/2 orange
25 grams raw sugar
25 grams butter
70 grams almonds

1 x 23cm cake tin
Icing sugar and whipped cream to serve

METHOD

CAKE
Preheat the oven to 180°C. Grease and line a 23cm cake tin with baking paper.

Place the plums, orange zest and 40 grams of the caster sugar in a bowl, mix and set aside for an hour. 

Cream the butter and remaining caster sugar until light and fluffy. Add the eggs one at a time mixing in between. Add the ground almonds, flour and baking powder and mix until we combined.

Spoon mixture into cake tin. Sieve plums, discarding of any liquid and spoon over cake mixture. Bake for 25 minutes.

Meanwhile, melt butter for topping. Add sugar, almonds and orange zest. Once the cake has been cooking for 25 minutes, remove from oven and spoon over topping. Bake for a further 15-20 minutes or until golden and firm. Let cool in tin.