Stone Fruit Cake Pudding
- 2 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp Baking powder
- ¾ cup butter
- 0.333 cup caster sugar
- 1 pinch salt
- 1 egg (beaten)
- 1 lemon (finely grated zest and juice)
- 2 Tbsps milk
- 12 Plum (stones removed and halved)
- ¾ cup Almond flour
- 2 Tbsps light brown sugar
- To finish
- powdered sugar
1 Cutting board, 1 Teaspoon, 1 Knife, 1 Peeler, 1 Small knife
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep baking dish.
Sift the flour, cinnamon and baking powder into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar and salt, then stir in the egg, lemon zest and juice and milk until just combined.
Spoon into the dish and arrange the plums on top.
Combine the brown sugar with the ground almonds and sprinkle over the plums.
Bake for 35-40 minutes until the the plums are tender and the cake is cooked through. Sift a little icing sugar over the top.