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Ingredients
Pastry
450g plain flour
150g caster sugar
1/2
tsp salt
1 tsp baking powder
175g butter
3 eggs
Filling
350g Ground almonds
150g caster sugar
1 tsp almond extract
175g butter, cut into
small pieces
3 eggs
75g plain flour
450g fresh plums
25g sliced almonds
Preparation
Pre-heat the oven on convection 180°C with ena-
mel shelf in position.
To make the dough, combine the dry ingredients
in a bowl and mix.
Add the butter and rub in until the mixture
resembles fine breadcrumbs.
Add the eggs and mix until the dough forms a
ball. Wrap and chill in the refrigerator for 30
minutes.
For the filling, put the almonds into a food mixer
add the almond extract and butter and mix until
smooth.
Add the eggs one at a time, then the flour and
mix thoroughly until smooth.
Roll the dough out on a floured surface and line
a greased 25cm flan dish.
Trim the edges and spread filling evenly. Remove
the stones from the plums and slice into quar-
ters. Arrange sliced plums, cut side up on top of
the filling, scatter the top with the sliced
almonds. Bake for about 45 mins - 1 hour until
the filling is set.
Cool on a wire rack. Serve sprinkled with icing
sugar.
Swiss Plum Cake
Cooking Time: 45 minutes - 1 hour
Gateaux, cakes, tarts and pastries
