Plum and Almond Sponge Turnover
It looks like it belongs in the faded pages of a 1970's recipe book. It actually belongs on a plate, right in front of you. The idea for this came 2 hours before Liverpool v Watford. The game was a draw, but this cake was a win. Made of six plums, cut in half, roasted, then covered and cooked with my low sugar almond sponge mixture and served with a dollop of Icelandic yoghurt. You have to try this!
125g Butter (plus extra for greasing the pan)
80g Caster Sugar
100g Almond Meal
2 Eggs (size 7/medium)
1/8 Cup of Milk
120g of self-raising Flour
6 Ripe yellow flesh Plums, Medium Size, cut in half and de-pipped
Greek or Icelandic Yoghurt to Serve
Preheat the oven to 185 C.
Grease a cold, cast iron frying pan with angled sides, or a decent non-stick pie dish. Arrange the plums cut side down in the dish (up the sides too (I cut the halves into thirds). Put it in the oven and roast it for 25 minutes until bubbling and soft. Once done, remove the dish from the oven.
Now to prep the sponge mixture. Cream the butter and caster sugar together until pale, light and delicious. Add the eggs, and mix in really well.
Fold in the almond meal, then once that's folded in, fold in the self-raising flour. Don't beat it in, just fold it in until combined. Mix in the milk until it's just combined.
Pour the mixture over the plums, let it settle for a couple of minutes then put it back into the oven to cook for 25 minutes.
Once it's done, turn it out onto a plate (put a plate over top then flip).
Serve with the yoghurt.