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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This almond cake makes the most of summer fruits with the inclusion of tart plums and is a lower-sugar option than traditional plum cakes.
1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 20x30cm (approx) baking tin with non-stick baking paper.
2 In a large mixing bowl, whisk together all the cake ingredients, except the plums and flaked almonds, until well combined.
3 Spoon the mixture into the prepared tin, then top with the plums, pushing them down into the mixture a little. Scatter over the almonds. Bake for 30–35 min until a skewer inserted in the centre of the cake comes out clean.
4 Remove from the oven and allow the cake to cool a little in the tin, then transfer it to a wire rack to cool completely.
5 For the drizzle, mix the icing sugar and lemon juice together until smooth, then use a teaspoon or piping bag to drizzle the icing over the cooled cake. Cut into 16 squares and serve.
Vary it: Omit step 5 and serve the cake warm as a pudding. You could also swap the plums for apricots.
To freeze: Wrap the cooled cake well in non-stick baking paper and cling film or foil at the end of step 4, then freeze for up to 3 months. Thaw thoroughly before icing as in step 5.
Calories 150 cal
Kilojoules 627.6 kJ
Total fat 6 g
Saturated fat 0.8 g
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