recipes for every season

Brown-Butter Plum and Almond Cake

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Serves 8 · Easy · 1 hour 5 minutes

Ingredients

150g unsalted butter
150g caster sugar
3 large eggs
150g ground almonds
100g self-raising flour
1 tsp almond extract
1/2 tsp baking powder
6 ripe plums, halved and stoned
30g flaked almonds
1 tbsp demerara sugar
Creme fraiche, to serve

Method

1. Melt the butter in a pale saucepan over medium heat. Cook until foaming and the milk solids turn golden. Cool 10 minutes.
2. Preheat the oven to 170C fan. Grease and line a 20cm round cake tin.
3. Whisk the browned butter and caster sugar together. Beat in the eggs one at a time, then the almond extract.
4. Fold in the ground almonds, flour, baking powder and a pinch of salt. Spoon into the tin and level.
5. Nestle the plum halves cut-side up into the batter. Scatter with flaked almonds and demerara sugar.
6. Bake 40-45 minutes until golden and a skewer comes out clean.
7. Cool in the tin 15 minutes, then transfer to a rack. Serve slightly warm with creme fraiche.