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Plum Streusel Cake




Source of Recipe


Sainbury's


List of Ingredients




For the cake:
125g caster sugar
125g butter, softened
2 medium size eggs
125g self raising flour, sifted
½ x 5ml spoon vanilla extract
680g punnet plums, halved and stoned

For the topping:
125g plain flour, sieved
25g ground almonds
50g butter, cubed
50g demerara sugar
25g toasted flaked almonds


Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5. Grease and line the base of a 20cm spring form cake tin with baking parchment.

Beat the caster sugar, butter, eggs, flour and vanilla extract together until pale and creamy (a hand mixer will make this a lot easier).

Spread the mixture carefully over the base of the tin. Top with the plum halves, facing downward.

For the topping: Place the flour and ground almonds in a bowl, rub in the butter with your fingertips until the mixture is crumbly. Gently stir in the sugar and almonds. Sprinkle the mixture over the plums and level gently.

Bake for 80-90 minutes until the sponge has thoroughly cooked. (You may need to cover it for the last 30 minutes with foil).

Allow to cool completely before serving in thick wedges.