Mary Berry Plum and Almond Cake

Mary Berry Plum and Almond Cake

I. Introduction

Mary Berry is a shining star in British cooking, inspiring many home cooks with her easy and comforting recipes. She skillfully mixes old traditions with new ideas, making her a beloved figure in the cooking world. One of her standout recipes is the Plum and Almond Cake, known for its rich taste and cozy feel, making it a favorite for family get-togethers and special events. This recipe includes background information and nutritional facts, as well as a vegan version, so that everyone can enjoy this delicious treat.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients in her recipes, as she believes that the best results come from the best components. The Plum and Almond Cake has a long history, with fruits being used to make baked goods sweet and moist. Over the years, this cake has changed, with different nuts and flavors being added based on local tastes and what was available.

According to culinary historians, recipes similar to the Plum and Almond Cake can be traced back to the medieval period, where fruit-based cakes were common in European households. Mary Berry respects these traditions but adds her signature touch by incorporating almond flour, which not only enhances the cake’s flavor but also provides a delightful texture.

III. Notices on Ingredients & Equipment

Ingredients:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 100g ground almonds
• 1 tsp almond extract
• 300g plums, pitted and sliced
• A pinch of salt
• Icing sugar for dusting (optional)

Kitchen Equipment:

• 20cm round cake tin
• Mixing bowl
• Electric mixer
• Spatula
• Baking parchment
• Cooling rack

IV. Recipe Instruction

Preheat the Oven: First of all, Preheat your oven to 180°C (350°F).

Prepare the Cake Tin: Grease the cake tin and line the bottom with baking parchment.

Cream Butter and Sugar: In a mixing bowl, beat the softened butter and caster sugar together until pale and fluffy.

Add Eggs: After this, Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Combine Dry Ingredients: Sift the self-raising flour and add the ground almonds and salt. Gently fold these into the mixture.

Flavoring: Stir in the almond extract until well combined.

Add Plums: Gently fold in the sliced plums, ensuring they are evenly distributed throughout the batter.

Pour into Tin: Spoon the mixture into the prepared cake tin and smooth the top with a spatula.

Bake: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.

Cool: Allow the cake to cool in the tin for 10 minutes, then turn it out onto a cooling rack.

Serve: After this, Dust with icing sugar before serving, if desired.

V. Flavor Profile & Nutritional Information

The Plum and Almond Cake boasts a delightful combination of sweet and tart flavors. The plums provide a juicy burst, while the almonds add a nutty richness, resulting in a moist and flavorful cake.

Nutritional Information (per slice):

• Calories: 250
• Fat: 12g
• Protein: 4g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 14g

VI. Tips for a Perfect Plum and Almond Cake

• Troubleshooting: If your cake is too dry, ensure you don’t over-bake it. A few moist crumbs should stick to the toothpick.
• Enhancing Flavor: For the best flavor, use ripe, seasonal plums and consider adding a sprinkle of cinnamon for warmth.
• Variations: Try substituting some plums with other fruits like peaches or apricots, or add a mixture of nuts for added texture.

VII. Alternative (Vegan and Non-Vegan)

Vegan Version:

• Substitute butter with coconut oil.
• Use flaxseed meal mixed with water instead of eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg).
• Use almond milk instead of regular milk.

VIII. Recipe Variations & Serving Suggestions

• Add whipped cream or vanilla ice cream.
• Pair with a cup of tea for a delightful afternoon treat.

IX. Storage & Reheating Instructions

Store the cake in an airtight container at room temperature for up to approximately three days. For longer storage, freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, simply thaw and enjoy at room temperature.

X. Frequently Asked Questions (FAQ)

Q: Can I use frozen plums? A: Yes, frozen plums can be used but should be thawed and drained of excess moisture first.

Q: How can I make this cake gluten-free? A: Substitute self-raising flour with a gluten-free flour blend.

XI. Conclusion & Call to Action

This Mary Berry Plum and Almond Cake is not only delicious but also versatile and easy to make. We encourage you to try this recipe, share your thoughts, and explore more delightful recipes linked below.

For more recipes and culinary inspiration, visit Mary Berry’s official website or Culinary Hill.