Plum Blackberry Frangipane

I’ve had this cake idea on my list of recipes to do for the past two weeks.  I’m so happy I managed to make the time for it because it is definitely worth trying!  In the picture I have used wild blackberries that I picked in the countryside which really shows that they are in fact still in season. The combination of almonds, plums and cinnamon is insane and they make something unforgettable.  This is pretty straightforward and totally worth the effort.  You should feel like a real pro after baking this as the plums look so beautiful and sticky once roasted.  I’ve had one slice and I’m debating swapping it for my dinner.  That is how good it is! 

(Contains Spelt and almonds)

Serves 10

Ingredients:

200g unsalted butter, cut into cubes

200g unrefined caster sugar

1 tsp vanilla extract

1 tsp almond extract

250g almond flour

2 tbsp spelt flour

1 tsp baking powder

1 tsp cinnamon powder

zest of 1 lemon

Pinch salt

3 medium eggs, lightly beaten

Handful almond flakes

For the plums:

400g ripe plums, halved and pitted

50g unrefined caster sugar

100g Blackberries

Preheat the oven to 180 degrees and grease a loose-bottom 10/11 inch cake tin and then line with baking parchment.  Place in the fridge while you make the cake.

For the plums, add the halves to a bowl and pour over the 50g of sugar mixing together.  Leave to sit for ten minutes.  Then lay out, cut side up on a baking mat/baking parchment and place into the oven on the top shelf for 20 minutes to roast.  If your plums are quite soft you might only need to put them in for 10-15 minutes.  Mine were a little firm.  You want them to be gently soft but not too mushy and falling apart.  Then remove from the oven and turn down to 170 degrees.

While the plums are baking, you can make the cake batter.  Place the butter, vanilla extract, almond extract and sugar into a stand mixer or you can beat by hand but it will just take a little longer.  Beat for about 3 minutes until it looks light and fluffy.  In a separate bowl, mix the spelt flour, almond flour, baking powder, lemon’s zest. cinnamon powder and salt together in a bowl.  Then whilst still beating the butter mix, slowly add in a little of the beaten eggs followed by the dry ingredients.  Keep on adding in a little of each until everything is incorporated.  Use a spatula to scrape batter into the prepared cake tin and then sprinkle over the almond flakes before placing the plum halves on top.  Scatter over the blackberries and place tin into the middle of the oven for about 1 hour 10 minutes.  Cover top with tin foil if it starts to go too dark but it should be fine.  Remove from the oven and leave on a wire rack to cool completely.  

The cake will last for about 4 days covered in a cool dry place.