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Plum tray bake on a wire cooling tray with 3 slices removed. Tried & Tested

Plum tray bake

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1.885 stars based on 26 ratings

This is a lovely moist cake that can be served cold as afternoon tea or hot as a pudding with custard. It has the added benefit of being made with Half spoon so it uses less sugar and is fewer calories.

 

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 175g 6¼ oz Margarine
  • 75g 2¾ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 3 3 Egg(s) (free range)
  • 35g 1¼ oz Almonds (ground)
  • 4 4 Plum(s)
  • 1tbsp 1tbsp Almonds (flaked)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and base-line a 18×23 cm rectangular cake tin. Heat the oven to 190°C (fan 170°C, gas mark 5).

  2. Classic mode Step 2

    Sift flour and baking powder into a large bowl.

    Ingredients for this step

  3. Classic mode Step 3

    Add the margarine, sugar and eggs and beat well with a wooden spoon or electric whisk, until smooth.

    Ingredients for this step

  4. Classic mode Step 4

    Spread the mixture in the tin and level the surface. Cut the plums in half then each half into two wedges. Lay the pieces of plum over the cake and sprinkle with the ground and flaked almonds.

    Ingredients for this step

    • 4 4 Plum(s)
    • 35g 1¼ oz Almonds (ground)
    • 1tbsp 1tbsp Almonds (flaked)
  5. Classic mode Step 5

    Bake for about 20 minutes until risen and firm to the touch. When the cake is cool, dredge with Half Spoon sugar