Topsy-turvy plum, peach and almond cake

Name: Topsy-turvy plum, peach and almond cake
Ingredients: 4 tbsp golden syrup or honey; 6 South African plums, halved and pitted; 2 South African peaches or nectarines, pitted and sliced; 150 g butter, at room temperature; 150 g light soft brown sugar; 3 large free-range eggs, beaten; 1 tsp almond extract; 150 g ground almonds; 150 g self-raising flour; 2 tbsp milk; 12 whole almonds

Topsy-turvy plum, peach and almond cake recipe by South African Fruit.

Brought to you by Beautiful Country Beautiful Fruit

A refreshing cake packed with fruit, this light plum, peach and almond cake is perfect for warmer weather.

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Servings

Ingredients

4 tbsp golden syrup or honey
6 South African plums, halved and pitted
2 South African peaches or nectarines, pitted and sliced
150 g butter, at room temperature
150 g light soft brown sugar
3 large free-range eggs, beaten
1 tsp almond extract
150 g ground almonds
150 g self-raising flour
2 tbsp milk
12 whole almonds

Instructions

Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) round cake tin. Place on a foil-lined baking sheet, in case the syrup seeps out.

Spoon the golden syrup or honey into the cake tin and spread over the base. Arrange the halved plums on top, cut-sides down. Tuck in the peach or nectarine slices.

In a large bowl, beat together the butter and sugar until light and fluffy. Gradually beat in the eggs. Stir in the almond extract and ground almonds. Fold in the flour using a large metal spoon, then gently stir in the milk.

Spoon the mixture into the tin and level off. Bake for 45-50 minutes, until risen and golden-brown – a fine skewer inserted into the cake should come out clean. Cool in the tin for 20 minutes, then invert onto a cooling rack and remove the lining paper. Cool completely. Serve with the almonds placed into the middle of each plum half.