Light and moist traybake made with almonds and seasonal fruits.
- 200g blackberries
- 4 ripe plums (360g), stoned and cut into 1cm-wide wedges
- 1 tsp vanilla essence
- 60g caster sugar
- 3 fresh bay leaves
- 1 tsp ground cinnamon
- 60g plain flour
- 150g icing sugar, sifted
- 120g ground almonds
- 1/8 tsp salt
- 160g egg whites (5 large eggs in my case)
- 180g unsalted butter, melted and cooled
- Heat the oven to 190C/375F/gas mark 5.
- Put the sliced plums, whole blackberries in a bowl with the vanilla extract, caster sugar, bay leaves and 1/2 tsp of cinnamon, and set aside for 30 minutes. (Don’t be tempted to leave it sitting around for too much longer, otherwise the fruit will release too much juice.)
- Combine the flour, icing sugar, ground almonds, the remaining 1/2 tsp of cinnamon and salt in a second large bowl and set aside.
- Once the fruits have macerated for 30 mins, lightly whisk the egg whites for 30 seconds, so they just start to froth, then stir into the flour mix with the melted butter, until well combined.
- Tip the batter into a 20cm x 30cm baking dish and top with the macerated fruit and its juices.
- Bake for 45 minutes, or until the batter is golden brown and the fruit bubbling. I normally test by checking if I can see a gap between cake and walls of the pan, at this point its ready and if you plan to bake further do cover it with foil or else cake will start burning on the sides and its middle won't be cooked enough
- Leave to rest for 10 minutes before serving.