Plum and almond loaf recipe
A light, moist almond loaf packed with sweet plums, topped with flaked almonds and a gorgeous plum jam. The perfect Sunday afternoon treat alongside a cup of tea.
See method- Serves 10
- 15 mins to prepare and 1 hour 30 mins to cook
- 470 calories / serving
Ingredients
- 225g butter, softened
- 225g golden caster sugar
- 4 medium eggs
- 225g self-raising flour, sifted
- 100g ground almonds
- 1 tsp almond extract
- 300g plums, de-stoned, half chopped, half sliced
- 2 tbsp flaked almonds
- 2 tbsp plum or apricot jam, warmed
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Shop ingredientsEach serving contains
- Energy
- 1965kJ 470.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 0.3g
- Sugars
- 29g
of the Reference intake
Carbohydrate 48.6gProtein 7.9gFibre 2.6g
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- Preheat the oven to gas 3, 170°C, 150°C fan. Grease and line a 900g loaf tin with nonstick baking paper.
- In a bowl, beat the butter and sugar, until light and fluffy. Add the eggs, one at a time, beating until incorporated.
- Fold through the flour and ground almonds, followed by the almond extract and chopped plums. Spoon the mixture into the prepared tin and top with sliced plums and flaked almonds.
- Bake for 1 hour 30 mins, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack. Brush the jam over the cake and leave to cool completely. Serve in slices.
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