Plum, almond and cardamom cake

When Plums are in season why not try this simple plum tray bake cake that celebrates plums in all their glory. It has the flavours of cardamom, vanilla and is delicious served still warm will a dollop of yogurt.

INGREDIENTS:

• 170g butter at room temperature

• 3/4 cup caster sugar

• 3 medium eggs

• 1tsp vanilla essence

• 1 cup plain flour, sifted

• 1 cup almond meal

• 2 tsp baking powder

• 1 tsp ground cardamom

• 1medium pinch of salt

• 4-5 medium size plums (halved)

• 1/3 cup flaked almonds

METHOD:

1. Pre heat the oven to 175°.

2. Line a large square (25cm x 25cm) or rectangle-baking tin.

3. Cream the butter and caster sugar together in a stand mixer on medium speed. Scrapping down the sides of the mixing bowl at interval’s to ensure its evenly mixing. Mix until light and fluffy.

4. Add the eggs one at a time along with the vanilla essence.

5. In a separate mixing bowl combine the sifted flour, almond meal, pinch of salt, baking powder and ground cardamom, stir to combine.

6. Fold in the dry ingredient bowl into the creamed butter mixture until it just comes together; be mindful not to over work it.

7. Scrap out the batter into the pre prepared cake tin and level it out.

8. Slice the plums in half, remove the stones and place the cut side facing up. Arrange them in rows with roughly 3cm between each plum. Sprinkle the flaked almonds in-between the plums.

9. Bake for 30 minutes or until a skewer comes out clean. Allow to cool on a cooling rack for 15 minutes before removing from the tin.

10. To serve slice into squares and add a dollop of yogurt. This cake tastes great when it’s slightly still warm from the oven.

Prep/ cook time: 45 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here