Plum and Almond Tray Bake

 Plum and Almond Tray Bake
(Makes 12 large squares)
175g self raising flour
50g ground almonds
225g caster sugar
225g softened margarine, I used Stork, or butter
4 large free range eggs, beaten
1 teaspoon almond essence/extract
milk, to mix
8 - 10 plums, stoned and quartered
50g flaked almonds

Pre-heat oven to 180C/350F/Gas Mark 4; grease and line an oblong baking tray, 31cm x 22cm. 

Place all of the cake ingredients, excluding the milk, plums and flaked almonds, into a large mixing bowl and beat with an electric hand whisk until light and fluffy, about 2 to 3 minutes. Add a little milk to make a soft dropping consistency and pour the batter into the prepared baking tray, shake it to level it.
Place the quartered plums over the top on rows, and then sprinkle the flaked almonds over the top before baking on the middle shelf for 35 to 45 minutes, or until the cake has risen and is golden brown....a skewer when inserted should also come out clean. Allow to cool in the tray slightly before cutting into squares and serving. 
Store the cake in an airtight container when cold. Can be frozen at this stage ~ defrost for 4 hours.

Copyright Karen S Booth