My wonderful 103 yr old Nan has a lovely Victoria plum tree in her garden and this year she had such a bumper crop that I was lucky enough to get a huge bagful! So I thought I’d better bake something to go and share with her over a cuppa to say thank you.
I’m a massive almond fan and they go so well with plums so I thought a plum and almond loaf would do the trick! It’s a delicious moist loaf, and only about 298 cals for a slice!
You will need:
225g dairy-free spread (or bitter)
225g sugar (I used 112g of half spoon sugar instead)
225g self-raising flour (any flour you like)
100g ground almonds
4 medium eggs
1 tsp almond extract
1 tsp cinnamon
Approx 250g plums,
Flaked almonds to decorate
Optional – 2 tbsp plum or apricot jam
Preheat the oven to 170.
Put the spread and sugar in a bowl and beat until light and fluffy. Add the eggs, one at a time and continue to beat (don’t worry if it splits a bit). Add the flour, cinnamon and ground almonds and fold together.
Chop 2/3 of the plums into small pieces and add in to the batter, together with the almond extract. Fold until well distributed.
Spoon the mixture into a lined or greased loaf tin. Slice the remaining plums and on the top. Sprinkle on the flaked almonds and a little sugar and cinnamon.
Pop in the oven and bake for 1 hour 30 minutes (check occasionally and cover with foil if it starts to burn on top), or until a skewer comes out clean.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack.
Brush the jam over the cake and leave to cool completely. Serve in slices with a cuppa (the Nan is optional)!
Enjoy 🙂 xx