Traditional Pershore Plum & Almond Cake

Halve and stone ripe plums (ideally Pershore varieties).

Cream together butter and sugar until light.

Beat in eggs one by one.

Gently fold in plain flour and ground almonds.

Spread the batter in a cake tin.

Press the plums into the surface, skin-side up.

Scatter with flaked almonds and a poco of sugar.

Bake at 180°C for 45-50 minutes until golden.

A celebration of Worcestershire's famous orchards.