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In our French yard now we’ve 4 plum trees.  One produces a few small, pink plums annually.  The other 3 had been said to be Mirabelle trees on the other hand they are not.  Mirabelles are smaller and additional round than those decidedly plum shaped plums.



Our trees produce a smallish oval yellow plum which is completely delicious and not by contrast to a Victoria plum.


I’ve by no means had Victoria plums for a while now.  We are ceaselessly in France when they are in season inside of the United Kingdom and I do leave out them.  So in declaring that those plums are very similar to a Victoria plum I’m depending very so much on my memory of the way nice they taste.


This year the 3 trees have completed extraordinarily successfully, which is glorious considering the drought that now we’ve had proper right here in France for three months.  For all that time now we’ve been not able to water freely and feature stored our treasured rainwater throughout the water cube for our tomatoes and the vegetation we in fact didn’t need to lose.  We’ve now out of place a rowan tree, an apple tree, a variety of roses and reasonably a couple of other vegetation.  It was once impossible to care for up with the watering and throughout the house where the plum trees are each and every factor else is brown and pointless. 


And however now we’ve had lots and quite a lot of plums and they merely stored on coming.  I have used them for a variety of cakes, bakes and crumbles, given bagfuls away and put additional bagfuls throughout the freezer.  They have got been an absolute excitement.



For this cake I adapted a favourite recipe, known as “fable cake” via Lisa Faulkner.  She was once a Movie star Snatch Chef winner some years prior to now and because then has written a variety of get ready dinner books.  This recipe comes from the only known as “recipes from my mother to my daughter” and I have used and adapted it successfully a variety of events.  She makes the cake with strawberries but it surely works with any relaxed fruit or chopped stone fruit.  This time I made it in my stunning new “blossom” Bundt tin and it worked slightly neatly.


The cake was once wet and fruity and the combo of plums and almond was once stunning.  It was once delicious with a cup of tea and as well as stunning served as a dessert with ice cream. 



175g spreadable butter
150g caster sugar
150g self-raising flour, sifted
2 eggs, beaten
3 tablespoons milk
100g flooring almonds
1 teaspoon almond essence
Approx 400g plums, washed, stoned and kind of chopped
Preheat the oven to 160°C / 140° fan.  Grease and line a 23cm loose-bottomed cake tin, or put in combination a Bundt tin using cake release paste, spray or butter and flour.

Cream the butter and sugar in a large bowl using a hand mixer (or wooden spoon) until mild and fluffy.  Upload the flour, eggs, milk, flooring almonds and almond essence and mix successfully.  Fold throughout the fruit.

Spoon the combo into the cake tin and level the easiest.

Bake for approximately ¾-1¼ hours.  Examine after 45 mins – mine was once completed in 50 mins.

Cool throughout the tin for approximately ten mins then rigorously turn the cake out of the tin onto a twine rack to finish cooling.  Dust with icing sugar previous than serving must you prefer.

Cuts into 8-10 just right slices.

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