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Plum and Cardamom Flapjack Traybake

We love cardamom, and we love plums and pluots, so we earmarked this recipe immediately upon coming across it in the 2017 BBC GoodFood calendar — only to have to wait months for the season to arrive. We’re happy to report that this treat was worth the wait, delicious with morning coffee or afternoon tea alike, or indeed, just for snacking out of hand! We can’t seem to stop nibbling: we love the contrast of the moist, almondy cake layer with the crispy, confection-like topping, all of it enhanced by the jammy pockets of plum that are dotted throughout . . . [happy sigh].

Plum and Cardamom Flapjack Traybake

9 oz. butter (18 tbs.)
10 oz. golden caster sugar (1½ cups)
1 tsp. almond extract
3 large eggs, beaten
7 oz. self-rising flour (1½ cups plus 1 tbs.), plus 1 tbs.
3 oz. ground almonds (¾ cup plus 2 tbs.)
15 oz. small plums or pluots, pitted and cut into wedges
2.5 oz. golden syrup (3 tbs.)
1.5 oz. oats (½ cup)
2.5 oz. sliced almonds (¾ cup)
seeds from 15 cardamom pods, crushed
3 tbs. milk

Heat the oven to 350°F. Line the base and sides of a 9″ x 13″ tin with parchment.

Gently melt the butter in a large saucepan, cool for 5 minutes then stir in the sugar, almond extract, and eggs. Beat until smooth with a wooden spoon. Stir in the 7 oz. flour and the ground almonds.

Spoon 3½ oz. (5 tbs.) of the mixture into a small bowl and set aside. Tip the remainder into the tin and scatter the plums evenly on top to ensure each square will end up with a bite of fruit. Bake for 30 minutes.

Meanwhile, stir the syrup, oats, sliced almonds, cardamom, and 1 tbs. flour into the reserved cake mixture with the milk. When the cake has baked for 30 minutes, has risen and is set, dot the nutty mixture over it with a teaspoon. Return to the oven for 15 minutes until baked into a golden, nutty layer on top. Cool in the tin for 20 minutes, then lift onto a cooling rack. Cut into squares to serve.

One Comment Post a comment
  1. Alejandrina Lopez #

    Hi. Yes, it is amazing indeed. The Good Food calendar always has amazing recipes. I’ve made this twice at the end of August when Victoria plums are in season in the UK. I froze a few pieces so I have been still eating this amazing traybake a few weeks later. I stll have a few pieces left that will keep me going 🙂

    October 6, 2017

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