Plum and Rosemary Traybake

• 200g unsalted butter


• 225g caster sugar


• 1/2 pack Fresh rosemary - finely chopped (this is adapted from a Waitrose recipe so guessing a couple of teaspoons)


• 3 large eggs


• 200g ground almonds


• 150g SR Flour


• Grated zest 1 lemon + 2tbsp lemon juice


• Fresh plums cut in half, stones removed


• 150g icing sugar

1. Set oven at 180C, Gas Mark 4


2. Grease a 30x23cm roasting tin and line with baking parchment


3. Beat together the butter, sugar and rosemary until pale and creamy.


4. Add the eggs, almonds, flour and zest. Beat to combine.


5. Spoon into the tin and level.


6. Arrange the plum halves on top - alternating cut side up, cut side down.


7. Bake for 50-55mins until pale coloured and firm to touch. Leave to cool in the tin for 5 mins. Carefully turn out.


8. In a small bowl combine the sieved icing sugar and lemon juice and beat until smooth.


9. Using a teaspoons drizzle the icing over the cake.


10. Cool and eat.