Mary Berry Plum And Almond Cake Recipe

Mary Berry Plum And Almond Cake Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 25 Mins Cook Time: 35 Mins Total Time: 1 Hr

Mary Berry Plum and Almond Cake is a delightful dessert that combines the sweet and tart flavors of plum with the nutty taste of almonds. This cake features a moist and fluffy texture, enriched with the fresh taste of plum and the rich, nutty flavor of almonds. Ideal for various occasions, it’s a simple yet elegant cake that’s easy to make and sure to impress.

What is Mary Berry Plum And Almond Cake?

The Mary Berry Plum and Almond Cake is a delectable dessert that combines tart plums with sweet almonds in a moist, fluffy cake, topped with glossy icing and toasted almonds, perfect for various occasions and easy to make for bakers of all levels.

This recipe is designed to serve 8-10 people and can be prepared in about 1 to 1.5 hours, combining convenience with exceptional taste.

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Why You Love this Recipe

  • Flavorful Combination: Sweet cherries and almonds create a perfect taste balance.
  • Simple Ingredients: Easily accessible ingredients make it a go-to recipe.
  • Versatility: Suitable for various occasions, from casual to formal.
  • Easy to Make: Straightforward instructions for bakers of all levels.
  • Appealing Texture: Moist and rich, providing a satisfying eating experience.
  • Customizable: Allows for personal tweaks and variations.

Why You’ll Love This Recipe

The Mary Berry Plum and Almond Cake is a recipe you’ll cherish for its delightful combination of flavors and ease of preparation.

Here’s why it’s a favorite:

  • Simple Ingredients: The recipe uses everyday ingredients, easily found in your pantry or local store.
  • Easy to Make: Ideal for bakers of all skill levels, the instructions are straightforward and the process is uncomplicated.
  • Versatile Occasions: Perfect for a cozy family gathering, an elegant tea party, or as a weekend baking project.
  • Delightful Flavor Combination: The blend of tart plums and sweet almonds offers a unique and irresistible taste.
  • Appealing Presentation: The cake, with its glossy icing and toasted almond topping, is visually stunning.
  • Customizable: It allows for variations to suit different tastes or occasions.

Ingredients Needed to Make Mary Berry Plum And Almond Cake

To make Mary Berry Plum And Almond Cake, you’ll need the following ingredients:

  • 225 g (8 oz) unsalted butter, softened
  • 225 g (8 oz) caster sugar
  • 275 g (10 oz) self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • 2 ripe plums, pitted and sliced
  • 75 g (3 oz) ground almonds
  • 3 tbsp milk

For the icing, you’ll need:

  • 225 g (8 oz) icing sugar
  • 2 tbsp almond extract
  • 25 g (1 oz) sliced almonds, toasted

Essential Equipment

You’ll also need the following equipment:

  • A 20 cm (8 inch) round cake tin, greased and lined with baking paper
  • A large mixing bowl
  • An electric mixer or a wooden spoon
  • A skewer or a toothpick
  • A wire rack
  • A small saucepan
  • A small bowl
  • A spoon

Instructions to Make Mary Berry Plum And Almond Cake

Here are the steps to follow:

Step 1: Preheat the oven and prepare the cake batter

  • Preheat the oven to 180°C (160°C fan, gas mark 4).
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer or a wooden spoon for this.
  • Add the eggs, one at a time, beating well after each addition.
  • Sift the flour and baking powder into the bowl and fold in gently with a spatula.
  • Stir in the plum slices, ground almonds, and milk. The batter should be smooth and creamy.
  • Spoon the batter into the prepared cake tin and level the surface with a spatula.

Step 2: Bake the cake and let it cool

  • Bake the cake in the preheated oven for 35 to 40 minutes or until golden and springy to the touch.
  • To check if the cake is done, insert a skewer or a toothpick into the center. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
  • Once the cake is done, take it out of the oven and let it cool slightly in the tin for 10 minutes.
  • Then, transfer the cake to a wire rack and let it cool completely.

Step 3: Make the icing and decorate the cake

  • While the cake is cooling, make the icing. In a small saucepan, heat the icing sugar and almond extract over low heat, stirring until smooth and glossy. You can also do this in a microwave, heating for 10 seconds at a time and stirring until smooth.
  • Once the cake is cool, drizzle the icing over the top, letting it drip down the sides.
  • Sprinkle the toasted sliced almonds over the icing, covering the whole cake.
  • Cut into slices and enjoy!

Mary Berry Plum And Almond Cake

What Do I Serve With Mary Berry Plum and Almond Cake?

To elevate the dining experience, choosing the right pairings for Mary Berry’s Plum and Almond Cake is key. Here are some suggestions:

  • Creamy Delight: A dollop of crème fraîche or a scoop of vanilla ice cream adds a luxurious creaminess.
  • Tea Time: A hot cup of Earl Grey tea beautifully complements the cake’s flavors.
  • Wine Pairing: A glass of sweet dessert wine pairs splendidly, enhancing the cake’s rich almond notes.
  • Summer Refreshment: Fresh berries or a citrusy sorbet offer a refreshing balance to the cake’s sweetness.
  • Coffee Companion: A strong espresso or cappuccino can provide a delightful contrast.

Plum And Almond Cake Recipe Mary Berry

Expert Tips to Make Perfect Mary Berry Plum and Almond Cake

To ensure your cake turns out perfectly, consider these tips:

  • Quality Ingredients: Use fresh, quality cherries and almonds.
  • Room Temperature Ingredients: Ensure ingredients like butter and eggs are at room temperature.
  • Gentle Folding: Fold cherries gently into the batter to keep them intact.
  • Baking Time: Monitor baking closely to avoid overcooking.
  • Cooling: Allow the cake to cool thoroughly before slicing.

Variations of Mary Berry Plum and Almond Cake

The beauty of this cake lies in its versatility, allowing for numerous creative twists.

Here are some ideas:

  • Fruit Variations: Substitute cherries with berries or dried fruits.
  • Nut Changes: Try using walnuts or pecans instead of almonds.
  • Flavor Additions: Add lemon zest or vanilla for extra flavor.

How do I Store Mary Berry Plum and Almond Cake Leftovers?

In the Refrigerator

  • Airtight Container: Store in an airtight container to keep the cake moist.
  • Refrigeration Time: It can be refrigerated for up to 5 days.

At Room Temperature

  • Covered: Keep it covered in a cake dome or wrapped in plastic wrap.
  • Room Temperature Shelf Life: It stays fresh for up to 2 days.

How do I Reheat Mary Berry Plum and Almond Cake Leftovers?

  • Microwave: Heat individual slices in the microwave for 10-15 seconds.
  • Oven: Reheat in a preheated oven at 180°C for about 5 minutes.
  • Avoid Overheating: Be careful not to overheat as it can dry out the cake.

Nutrition value (per slice, assuming 12 slices):

  • Calories: 372 kcal
  • Protein: 3.6 g
  • Total fat: 16.4 g
  • Saturated fat: 11.8 g
  • Carbohydrates: 53.9 g
  • Sugars: 38.6 g
  • Dietary fiber: 1.5 g
  • Sodium: 240.5 mg
  • Calcium: 75.2 mg

FAQs

Can I use frozen plums instead of fresh ones for this recipe?

Yes, you can use frozen plums in Mary Berry’s Plum and Almond Cake. Make sure to thaw and drain them properly to remove excess moisture. Keep in mind that frozen plums might be softer than fresh ones, which could slightly alter the texture of the cake.

How can I ensure my cake doesn’t turn out too dry?

To avoid a dry cake, ensure you measure the ingredients accurately and do not overbake. Keep an eye on the cake and perform the skewer test towards the end of the baking time. Also, using room-temperature ingredients helps in achieving a moist and even texture.

Is it possible to make this cake dairy-free?

Yes, the cake can be made dairy-free by substituting the butter with a dairy-free alternative, like margarine or coconut oil. For the icing, you can use a dairy-free icing sugar mixture and a plant-based milk alternative if needed.

What’s the best way to store this cake if I make it in advance?

If making the cake in advance, you can store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wait to add the icing and almond topping until you are ready to serve to maintain the best texture and flavor.

Final Words

Thank you for reading this guide on Mary Berry’s Plum and Almond Cake. This recipe combines ease of preparation with delicious results, making it great for various occasions. Feel free to experiment with the suggested variations and find your favorite. I hope you enjoy making and tasting this cake as much as I did sharing the recipe. Happy baking!

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