French Almond Plum Cake
This cake is quick and easy to make. Reminds me of a bakewell style cake, which is another family favourite.
We made this version with plums but you could use apricots, cherries or raspberries.
Cooking surfaces
BBQ Temperature
Ingredients
- 7 plums, pitted
- juice of 1 lemon
- 1 tbsp sugar
- 3/4 cup plain flour
- 1/4 cup ground almonds
- 1 tsp baking powder
- zest of 1 lemon
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup butter (110g)
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/4 cup flaked almonds
- icing sugar to dust (optional)
Method
- Setup your Big Green Egg for an indirect cook at 200°C. To do this you’ll need to put in your plate setter (ConvEGGtor) feet up, stainless steel grid on top and a baking stone on top of that. If using the EggGenius set the temp to 190°C with the clip at grid level.
- Place the halved plums into a bowl with the lemon juice and sugar. Set aside.
- In a small bowl, mix together the flour, ground almonds, baking powder, lemon zest and salt.
- In another bowl beat the sugar and butter together. Add the eggs, almond extract and vanilla extract, and beat until smooth.
- Add the dry mixture and beat until all the ingredients are just combined.
- Grease an 8″ cake tin, grease it and spoon in the batter. Spread it evenly.
- Now place the plums on the batter skin side up; leaving a little space between each fruit.
- Sprinkle the flaked almonds over the top.
- Bake for 1 hour at 200°C.
- You can now either use a skewer to see if it comes out clean when poked into the cake, or my preferred method, use a Thermapen to check if the internal temperature is 95°C.
- Allow it to cool on a cooling rack and then dust with icing sugar.