175g unsalted butter, softened, plus extra for greasing
175g Billingtons Golden Caster sugar
175g ground almonds
1 tsp almond extract
4 large Eggs
4 plums, halved and stoned
Icing sugar for dusting
2L Square storage
Preheat the oven to 180°C/350°F/gas mark 6. Using a food mixer or electric hand whisk, cream the butter and sugar together until pale. Add the ground almonds and almond extract then beat in the eggs one at a time.
Grease a 2 litre square Pyrex dish with butter then pour in the cake mixture.
Press the plums, cut side up, into the mixture then bake for 25-30 minutes until risen and golden. To check that the cake is cooked, insert a cocktail stick or skewer into the centre; if it comes out clean, the cake is cooked.
Leave to cool slightly then dust with icing sugar before serving.