A moist cake that has cubes of marzipan running through the mixture. Use firm plums for the best results
- 300g (10oz) self raising flour, sifted
- 150g (5oz) butter, cut into small cubes
- 100g (4oz) caster sugar
- 1 orange, zest finely grated
- 2 eggs, beaten
- 100ml (3fl oz) milk
- 350g firm plums, halved, stoned and sliced
- 100g (4oz) white marzipan, cut into small cubes
- 2 tbsp redcurrant, cranberry or quince jelly
- 20g (3/4 oz) flaked almonds, toasted
- Icing sugar to decorate
You will need
- a 20cm (8in) deep, loose bottomed cake tin, greased and base lined with baking parchment
This cake looks very pretty made with yellow plums and marzipan or with greengages. The marzipan is easier to cut into cubes if you place it in the freezer for 20 minutes beforehand.
Heat oven to 180C, 160C fan, 350F, gas 4. Place the flour and butter in the bowl of a food processor and whizz until the mixture resembles fine breadcrumbs. Place the mixture in a large mixing bowl and stir in the sugar and orange zest. Mix together the eggs and milk and stir into the flour mixture . You should have a fairly stiff batter. If the mixture seems a little dry then add a couple more tablespoons of milk.
Place half the mixture into the prepared tin and cover with half of the plum slices, reserving the rest for the top. Sprinkle over the marzipan and cover with the remaining cake mixture. Smooth the top and then lay the remaining plum slices on top in an attractive circle.
Bake for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Place the tin on a wire rack and leave to cool.
Place the redcurrant jelly in a small saucepan and heat gently until melted. Liberally brush the top of the cake with the jelly and scatter over the toasted almonds. When completely cold dust with a little icing sugar. The cake will keep for 3 days covered in an airtight tin.
Get the best entertainment news, recipes, fashion, beauty and wellbeing advice for you. For FREE.Sign up