A Very Versatile Frangipane Cake – Part 2

Mr Love and I haven’t endured experienced a British winter for a couple of years. Luckily we left Melbourne at the end of their summer and arrived back just as the UK was pulling on its socks and sandals and slipping a knotted hanky a top its head.

I’m starting to feel a nip in the morning air and the nights are drawing in at an alarming rate. And so it seems Autumn has arrived and soon winter will be here. The plus side to this change in the seasons are as follows:

Lounging on the sofa watching old films as its grey and rainy outside.
Its time to buy new weather appropriate shoes…clothes….bags….etc
Drinking large glasses of warming red wine.
Roaring fires.
Enjoying autumnal lush fruits and cramming them into as many cakes and puddings as possible.

So here is the hotly anticipated sequel to my Very Versatile Frangipane Cake using some sweet blushing plums. I’ve added some ginger to the almondy mixture but if you are not a ginger lover ( or if like Mr L, you’re sick to death of your wife using it in EVERYTHING she makes ) you can leave it out. This cake would work brilliantly with any autumnal fruity beauty, pears are an obvious winner but greengages and damsons would be lovely too.

Plum Frangipane Cake

140g butter, softened
140g golden caster sugar
3 large eggs
180g ground almonds
60g self raising flour
40g crystallized ginger, cut into small pieces
4-5 ripe plums, stoned and cut into six wedges

Preheat oven to 160C.
Grease a 34x11cm rectangular loose bottom tin.

Beat the butter to soften it and gradually add the golden caster sugar. Beat in the eggs and then the ground almonds and the crystalised ginger so that you have a lovely smooth batter.
Fold in the sifted flour until just combined.
Spoon and scrape into the prepared tin until its nice and level.
Arrange the plums into a pattern – I went for a sort of herringbone placement. Press the plum slices into the batter.
Bake for 40-50mins or until a cake tester comes away clean.

This is flipping gorgeous served warm or cold with a dollop of creme fraiche.

Enjoy,
Lemony x

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