Recipe: Greengage and Almond Cake

Greengages are the sweet mellow cousin of the plum: small bright gems that signal early Autumn. Their season is brief which makes baking with them feel special. They pair beautifully with almonds and this greengage and almond cake captures that harmony. It is an upside down cake with caramelised fruit baked on the base then turned out to reveal soft syrupy greengages on top.

Ingredients

For the topping

• 12 greengages halved

• Knob of butter for greasing

• 1 tbsp soft brown sugar

• 2 tbsp flaked almonds

For the cake

• 120g butter

• 60g soft brown sugar

• 60g caster sugar

• 70g self raising flour

• 50g ground almonds

• 1 tsp almond extract

• 2 eggs

• 2 tbsp milk

Method

1. Preheat the oven to 160°C fan. Grease and line a 20 cm round tin then grease the base parchment well with butter. Sprinkle over the soft brown sugar and flaked almonds. Arrange the greengages cut side down across the base.

2. Cream the butter and sugars until pale and fluffy. Add the almond extract then the eggs one at a time alternating with a little flour. Fold in the remaining flour and the ground almonds then loosen the batter with the milk.

3. Spoon the mixture over the greengages and level the surface. Bake for 45 to 50 minutes until a skewer comes out clean. Leave to cool slightly then invert onto a plate so the fruit sits proudly on top.

A Seasonal Note

This cake belongs to Mabon when early fruit offers its final swell of sweetness before full Autumn arrives. Greengages are a fleeting gift and baking with them is a way of pausing to savour the moment. Almonds add richness for the season’s turn creating a cake that is simple generous and perfectly suited to late Summer’s soft light.