Mary Berry Plum And Almond Cake Recipe

Name: Mary Berry's Plum and Almond Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 slices
Cuisine: British
Ingredients: 225g unsalted butter; 225g caster sugar; 275g self-raising flour; 2 tsp baking powder; 4 large eggs; 2 ripe plums, pitted and sliced; 75g ground almonds; 3 tbsp milk; For the icing: 225g icing sugar, 2 tbsp almond extract, 25g sliced almonds (toasted)

Mary Berry's Plum and Almond Cake is a delightful dessert that perfectly combines the tartness of plums with the sweet, nutty flavor of almonds. This cake is not only a treat for your taste buds but also easy to make, making it a favorite among bakers of all skill levels.

Why You'll Love This Cake

Simple Ingredients: The cake uses everyday ingredients like butter, sugar, self-raising flour, baking powder, eggs, plums, ground almonds, and milk.
Versatile Occasions: It's suitable for various events, from casual gatherings to formal parties.
Delightful Flavor Combination: The tart plums paired with sweet almonds offer a unique and irresistible taste.
Easy to Make: The straightforward instructions ensure a hassle-free baking experience.

Ingredients for Mary Berry Plum And Almond Cake

Unsalted butter: 225g
Caster sugar: 225g
Self-raising flour: 275g
Baking powder: 2 tsp
Large eggs: 4
Ripe plums (pitted and sliced): 2
Ground almonds: 75g
Milk: 3 tbsp
For the icing: Icing sugar (225g), almond extract (2 tbsp), and sliced almonds (25g, toasted).

Preparation Instructions

Start by preheating your oven and preparing your cake batter by creaming together butter and sugar until light and fluffy. Incorporate eggs one at a time, followed by gently folding in flour, baking powder, plum slices, ground almonds, and milk into a smooth batter.
Pour the batter into a prepared cake tin, smoothing the top, and bake until golden and springy to the touch.
For the icing, heat icing sugar and almond extract, drizzle over the cooled cake, and sprinkle with toasted almonds.

Storage and Reheating

Refrigerate in an airtight container for up to 5 days or store at room temperature under a cake dome or wrapped in plastic for up to 2 days.
Reheat slices in the microwave for 10-15 seconds or in the oven at 180°C for about 5 minutes.

Nutritional Information (per slice, assuming 12 slices)

Calories: 372 kcal
Protein: 3.6 g
Total fat: 16.4 g
Carbohydrates: 53.9 g.

FAQs

Can I use frozen plums? Yes, thaw and drain them properly before use. How do I avoid a dry cake? Accurately measure ingredients and avoid overbaking. Can it be made dairy-free? Substitute butter with a dairy-free alternative.

This cake recipe is a testament to Mary Berry's expertise in creating desserts that are as delicious as they are beautiful. Its ease of preparation coupled with the delightful flavor makes it a must-try for any occasion.

For more variations and tips on making the perfect Plum and Almond Cake, including potential substitutions and detailed baking instructions, please refer to the original recipes and detailed guides provided by sources like British Recipes Book, Anna Banana, and My Dish.

Happy baking!