Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS of Almond Cake Mix :-

175 g (6 oz) self-raising flour

100 g (4 oz) packet of ground almonds

75 g (3 oz) castor sugar

150 g (5 oz) softened butter

2 large eggs

INGREDIENTS of Plum Topping :-

450 g (1 lb) plums or other drupes

50 g (2 oz) whole blanched almonds

50 g (2 oz) melted butter

2 tablespoons granulated sugar


Grease a shallow 23 cm (9 inch) round flan tin, or a 14 x 36 cm (6 x 14 inch) rectangular tin.

Put the almond cake mix ingredients into a large bowl, and beat until thoroughly mixed.

Place the creamy mixture into the greased baking tin, and distribute evenly.

Wash, dry, halve, and stone the plums, or other drupes.

Arrange them, cut side up, on top of the cake mix.

Place a whole almond in the centre of each fruit half.

Carefully brush melted butter over the whole surface of the cake and fruit, and sprinkle evenly with sugar.

Bake at Gas Mark 5 / 375°F / 190°C (170°C for fan oven) for about 45 minutes until lightly brown, firm to touch, and shrunk slightly from the edges.