Almond and Honey Plum Cake
"This cake was ultimately one of necessity.."Serves 8 | Prep Time 15 minutes | Cook Time 25 minutes
Why I Love This Recipe
This cake was ultimately one of necessity.. I have an abundance of plums from yesterday’s Hidden Orchard Harvest which taste divine, so I've been determined not to just throw them into a jam, but to bake them in ways that really lets them shine, no overpowering flavours, and as whole as they can be. But I also had a tub of Greek yoghurt in the fridge that was just days off its expiry, and I don't eat Greek Yoghurt! so the solution... a delicious Almond and Honey Plum Cake!
Ingredients You'll Need
1/2 cup Brown Sugar
1 cup Almond Meal
1/2 cup Greek Yoghurt
3/4 cup Self Raising Flour
6 small plums
2tsp White Sugar
Flaked Almonds (optional)
Pre-heat oven to 190 degrees Celsius.
Line a 20cm x 20cm square cake tin and set aside.
Cut your plums in half, remove the pips and dip the outside of the slice (the side with skin) into flour to lightly coat the skin, this will stop your plums from sinking too far into the batter. Set aside.
Sift flour and cinnamon into a large mixing bowl, add almond meal and brown sugar and combine with a knife.
Cut your butter into small cubes and add to your bowl.
Using your fingers, rub the butter into your dry ingredients until there are no butter chunks remaining and roll/press the 'batter' into a clean ball inside the bowl.
Make a large well in your 'batter ball', add your honey, yoghurt, and egg, and combine with a knife until smooth.
Pour your batter in your pre-prepared cake tin, place plums flesh side up in any design you desire and press into the batter gently.
Sprinkle the surface of your cake with white sugar and flaked almonds and set in the oven to bake for 25 minutes or until golden brown and skewer test in the centre of the cake comes out clean.