Plum and Almond Cake
Ingredients
4 M&S Plums, deseeded and cut into wedges
3 tbsp soft light brown sugar
200g butter, softened
200g golden caster sugar, plus 2 tbsp
4 large free-range eggs
125ml greek yoghurt
250g self-raising flour
1 tsp baking powder
2 tsp ground mixed spice
50g ground almonds
50g M&S Collection 60% Peruvian Dark Chocolate with Raspberry, roughly chopped
100g raspberries, plus extra to serve
30g flaked almonds
300ml double cream
1 vanilla pod, halved and seeds scraped out
8 servings
Calories~750 kcal
Protein~11 g
Carbs~81 g
Fat~44 g
Fiber~4 g
Sugar~50 g
Total recipe
Calories~6,000 kcal
Protein~90 g
Carbs~650 g
Fat~350 g
Fiber~35 g
Sugar~400 g
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Line the base and sides of a 23cm round springform cake tin.
Step 2
Put plums and brown sugar into a bowl and stir well, then set aside until needed.
Step 3
Tip the butter and 200g caster sugar into a large mixing bowl and beat with an electric whisk until pale and creamy. Beat in the eggs, one at a time. Spoon in the yoghurt, flour, baking powder and mixed spice then beat again until well combined.
Step 4
Fold through the ground almonds and chocolate, then pour the cake batter into the prepared tin and smooth out.
Step 5
Spoon over the plums, top with raspberries and sprinkle with flaked almonds. Bake on the middle shelf of the oven for 1 hr, or until just cooked through.
Step 6
Meanwhile, pour the double cream into a mixing bowl and add the remaining 2 tbsp caster sugar and vanilla seeds then whisk to form soft peaks.
Step 7
Remove the cake from the tin and allow to cool slightly. Slice and serve with extra raspberries and vanilla cream.
