Friday, 20 September 2013

Plum and marzipan tray bake

Soft and moist from the marzipan, with sour plums and crunchy almonds.  Delicious and easy way to use any sour fruit.

I need to tell you- it tastes best the next day, if you have any left over, of course!


For the cake batter:
  • 170g soft, unsalted butter
  • 60g caster sugar
  • 170g marzipan, chilled
  • 190g plain flour
  • 55g corn flour
  • 2 tsp baking powder
  • 3 eggs
  • 10 plums
  • handful of flaked almonds

Beat the butter with sugar.  Add grated marzipan and eggs and whisk until combined.  

Mix in the flour, corn flour and baking powder.

The mixture  will be really thick, so carefully spread it in a lined 20cm x 20cm baking tray.

Wash the plums, cut in half and remove the stone.  Place them cut-side-up on top of the cake and lightly press into the batter.  

Sprinkle with flaked almonds and bake in a pre-heated oven at 170C for about 40-45 minutes.


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