Ingredients
- 1 cup all-purpose flour
- 3 tablespoons ground almonds (optional)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup sugar
- ½ cup dairy-free margarine, softened
- 1 teaspoon vanilla sugar (or vanilla extract)
- 2 large eggs
- Zest of 1 lemon
- About 8 Reine-Claude (Greengage plums), pitted and halved
- 2 teaspoons fresh lemon juice
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1-2 tablespoons sliced almonds (optional)
Reine-Claude (Greengage Plum) teatime cake
Method
- Whisk together the dry ingredients in a small bowl
- Set aside
- In a large bowl, beat together the sugar, vanilla sugar and margarine
- Add one egg at a time, and combine until the mixture is smooth
- Then stir in the lemon zest
- Add the dry ingredients to the wet ingredients in two batches, stirring together gently until combined, but do not overbeat
- Put the cake batter into a lined or greased 9-inch round cake tin or spring form pan and spread evenly
- Place the plums face down and evenly dispersed on top of the cake batter
- Sprinkle the lemon juice over the plums and the cake batter
- Combine the sugar and cinnamon and sprinkle it over the top of the cake
- Finally, sprinkle on the sliced almonds
- Bake for 40-50 minutes at 180°c until a toothpick inserted in the centre of the cake comes out clean
- Best served warm, but also very good the next day!
