Utterly delicious and dead easy, I cut this traybake up to make lots of bite-sized sponges that are delectably easy to just pop in as I’m passing the cake tin – which is left out permanently. Sweet plums combined with ground almonds provide a gorgeous Autumnal moistness to these sponges and the crumbled amaretti biscuits add a lovely depth of flavour. Ideal with a cup of tea, coffee or just on their own!
Makes loads – it depends how you cut up the traybake – I think I made about 40 poppables! (Forgot to count – sorry!)
What you need…
1 x 30 x 23cm traybake tin, buttered and lined with parchment paper or Bake O Glide
4 large plums, slightly under-ripe
125g self-raising flour
75g ground almonds
1 teaspoon baking powder
4 large, happy eggs
200g caster sugar
200g butter, softened
Zest of 1 orange, grated finely
7 amaretti biscuits, crumbled
What to do…
Preheat your oven to 180°c / 350°f / gas 4.
Halve and de-stone the plums and then cut into wedges. Set aside.
Tip the flour, almonds, baking powder, eggs, caster sugar, butter and orange zest into your food processor. Whizz until the mixture is light and fluffy.
Tip the mixture into your traybake tin and spread it about evenly.
Scatter over the amaretti crumbs and top with a layer of plums. I arranged mine in lines of wedges all facing the same way but that’s not necessary as the sponge rises and hides them anyway.
Pop in the oven and bake for 30 minutes or until an inserted skewer comes out dry.
Cool in the tin, dust with icing sugar and cut up into whatever sized sponges you fancy. Enjoy these lovely little moist gems of Autumnal sponge.
Country Living magazine
I made them before breakfast on Sunday morning – deliciously relaxed, very easy.