Ella Mittas' Plum & Almond Cake
Quick, delicious and incredibly versatile, Ella Mittas’ plum and almond cake will be perfect for the festive season!
Photography: Jessica Grilli
Rose Linen Tablecloth, Rose Linen 6P Napkin & Smokey Amber Napkin Ring all from Kip&Co. Photo: Jessica Grilli
This cake reminds me of my mother’s best friend growing up, and the plum tree that sat in the back corner of her sprawling backyard. In summer, we’d return home from her house with plastic bags full of crunchy, tart and sweet plums. I’d eat them the whole while making this cake. It is super fast to throw together and can usually be done without a trip to the shops.
The plums cook down in the oven and become jam-like, the fruit on top caramelises and becomes chewy. But this batter can be used over any stone fruit. Pitted cherries, for example, are a great alternative.
I have used unblanched almond meal for this cake because I like the flavour and texture more. But any nut meal would be easy to substitute. It’s a very versatile recipe. This cake is best served warm or within a few hours of baking. After the first day, it loses its crunch.
Rose Linen Tablecloth & Smokey Ambery Cutlery from Kip&Co. Photo: Jessica Grilli
Smokey Amber Cake Server from Kip&Co. Photo: Jessica Grilli
“This cake reminds me of my mother’s best friend growing up, and the plum tree that sat in the back corner of her sprawling backyard.”
Plum & Almond Cake
INGREDIENTS
1 cup ground almonds
1/2 cup castor sugar plus 1/4 cup for topping
1/3 cup plain flour
1/4 teaspoon of salt
2 large eggs
1/2 cup milk
4 tbsp melted butter
900g fresh plums, pitted and sliced thickly
METHOD
Preheat the oven to 180 and butter a 25cm-diameter, 5cm-deep cake tin and line base with baking paper.
Mix the ground almonds, sugar, flour and salt in a large bowl.
Beat the eggs with the milk, then stir in the melted butter.
Add the wet to the dry ingredients and whisk until the batter is smooth and silky.
Pour and scrape the batter into the pan. Arrange the plum slices on top in a circular pattern. Sprinkle the extra 1/4 cup of sugar over the top.
Bake for 45 minutes until the top is golden and a skewer pushed into the centre of the cake comes out clean.
Best served warm or within a few hours of baking.