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.
Preheat the oven to gas 3, 170°C, 150°C fan. Grease and line a 900g (2lb) 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 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Brush the jam over the cake and leave to cool completely. Serve in slices.
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