COOKBOOK: Mag cut out

RATE: ❤️❤️❤️❤️👌🏻👌🏻💲💲💲

This recipe you must make!

If you haven’t attempted to make any of the other cakes, this one is a must! Out of this world! Perfection! A great sponge, sweet enough and moist in the centre. Super easy! And decorative on a plate!

I’m not in favour of canned plums but it’s a great fruit for baking. The plums are very easy to half and remove the stone in the centre.

The only problem you will encounter is that one tray will most probably only feed you and possibly one other. I think I ate most of one! Totally delicious!

Great to take with you to a friend’s place! They can provide the coffee, you can provide the slices!

Happy baking!

RECIPE

MAKES 20

825g dark plums in can , drained

2 1/4 cups icing sugar mixture

2/3 cup (100g) self raising flour

1 1/2 cups (185g) almond meal (ground meal)

185g butter, melted

8 egg whites, beaten lightly

Preheat oven (180C)

Grease a 20cm x 30cm lamington tray.

Halve the plums, then remove the stone. Set aside.

Sift the icing sugar and flour into a large bowl. Stir in the almond meal then the butter and egg whites.

Pour the mixture into the prepared tray. Arrange the plums, cut side up, over the mixture.

Bake in a moderate oven for about 35mins or until cooked. Stand for 3 minutes before cutting up slices.

Cut into squares and serve

NOTE : They can be made up to 3 days ahead and kept in an airtight container.