Plum, Almond & Spelt Cake

A deliciously moist, light and very moreish cake/pudding. Gorgeous with a dollop of creme fraiche!

To make 16 squares:

500g plums, washed

150g spelt flour

1 tsp bicarbonate of soda

1 tsp baking powder

80g ground almonds

150g soft brown sugar

3 medium eggs, free range

100ml vegetable or sunflower oil

150ml plain yoghurt

1. Pre-heat your oven to 200ºc/180ºc fan/Gas Mark 6

2. De-stone your plums and roughly chop, set aside

3. Sieve the flour, bicarbonate of soda and baking powder together in a bowl, stir in the ground almonds. Set aside

4. Whisk together the sugar and eggs in a large mixing bowl, whisk in the oil and yoghurt

5. Using a large metal spoon gently mix the flour into the wet mixture.

6. Stir in most of the fruit, leaving a few pieces to scatter over the top

7.Scrape the cake mixture into a prepared lined baking tin, scatter the remaining fruit over the top

8. Place in your hot oven for 40 minutes until golden on top, firm to touch and an inserted cake skewer comes out clean