PLUM & ALMOND CAKE
Ingerdients:
1: self-raising flour 125g (sifted)
2: caster sugar 125g
3: fresh plums 6 (cut in half and deseed them)
4: butter salted 125g (softened)
5: almonds 50g (crushed)
6: jam raspberry 3 to 4 tbs (melted)
7: eggs 2 large
8: vanilla essence 1 tbs
9: 10 almond cut from the middle
10:cake tin 8 inch, greased
Recipe:
Preheat oven 180c, 350f, gas mark 4.
1: beat the sugar, butter till light and fluffy.
2: add one egg at a time and beat.
3: now add the vanilla, flour and beat, then add the crushed almonds and fold.
4: place the cake batter in the greased tin spread evenly.
5: arrange the plums skin down, then the almonds sliced from the middle.
6: bake for 35 to 45 minutes or until the skewer inserted into the cake comes out clean.
7: melt the jam and spoon it on the cake.
8: serve warm or cold.
By Faiza Zarif
(Cook With Faiza)