Damson & Plum Almond Torte with Almond Croissant Filling

Name: Damson & Plum Almond Torte with Almond Croissant Filling
Ingredients: 125 g oftened butter or spreadable margarine; 150 g light brown or caster sugar; 2 large eggs; 125 g plain flour; 1 tsp baking powder; 1/2 tsp ground cinnamon; 75 g unsalted butter, softened; 75 g caster sugar; 1 medium egg; 75 g ground almonds; 1 tsp plain flour; 1/2 tsp almond extract (optional, but gives that croissant patisserie note); 10-12 damsons or small plums ( quartered and stoned); 1/2 Juice of Lemon; 2 tsp caster sugar; 2-3 tbsp flaked almonds; Icing sugar, to serve

A rich almond torte layered with frangipane-style filling, topped with seasonal damsons and plums. A show-stopping bake that tastes like an almond croissant in cake form.

Ingredients

For the cake (Madeira base)

125 g oftened butter or spreadable margarine
150 g light brown or caster sugar
2 large eggs
125 g plain flour
1 tsp baking powder
1/2 tsp ground cinnamon

For the almond filling (frangipane-style)

75 g unsalted butter, softened
75 g caster sugar
1 medium egg
75 g ground almonds
1 tsp plain flour
1/2 tsp almond extract (optional, but gives that croissant patisserie note)

For the fruit topping

10-12 damsons or small plums quartered and stoned
1/2 Juice of Lemon
2 tsp caster sugar

To finish

2-3 tbsp flaked almonds
Icing sugar, to serve

Method

Prepare the tin and oven

Heat oven to 180°C (160°C fan).
Grease and line a 20cm round cake tin with parchment.

Prepare the fruit

Quarter and stone the plums or damsons.
Toss with lemon juice and 2 tbsp sugar. Set aside.

Make the cake batter (Madeira base)

Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time, mixing well.
Fold in the flour, baking powder, and cinnamon until smooth.

Make the almond filling (frangipane layer)

Beat the butter and sugar until creamy.
Mix in the egg, then stir through the ground almonds, flour, and almond extract.

Assemble the torte

Spread the cake batter evenly over the base of the tin.
Spoon the almond filling on top and spread gently into an even layer.
Arrange the plums skin-side up all over the almond layer.
Sprinkle with flaked almonds.

Bake the torte

Bake for 50–55 minutes until golden and a skewer inserted into the centre (avoiding fruit) comes out clean.
If the top colours too fast, cover loosely with foil after 40 minutes.

Cool and serve

Leave in the tin for 10 minutes, then transfer to a wire rack.
Dust with icing sugar.
Slice generously and serve with cream or custard.

Back to recipes

Slices of almond torte with damson and plum filling, dusted with powdered sugar and topped with sliced almonds on a blue-rimmed plate

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