This traybake works because spelt and almond are a natural match. Both carry a mild, nutty quality that stays balanced, not heavy.
The plums do most of the work. As the batter bakes, they soften and release their juices into the sponge, which keeps the texture close and satisfying even the next day.
Spelt flour handles the wet batter well. It absorbs moisture steadily without making the crumb dense, so the slice stays light enough to serve at tea time or as a simple dessert.
You can prep the tin in the morning and bake it later. The batter holds for a couple of hours in the fridge without any loss of texture.
Why You’ll Love This Recipe
- One bowl, minimal cleanup, straightforward method.
- Spelt adds nutty depth without heavy wholegrain texture.
- Plums keep the sponge moist through every slice.
- Batter can be prepped ahead and baked when needed.
Ingredient Notes
- Wholemeal spelt flour: Use wholemeal spelt for the most flavour. White spelt works if you want a lighter crumb, and the bake time stays the same.
- Ground almonds: Ground almonds keep the sponge moist and add a soft texture. You can substitute with almond flour, though the crumb will be slightly finer.
- Plums: Choose ripe but firm plums so they hold their shape during baking. Damsons, greengages, or apricots all work as substitutes when plums are out of season.
- Unsalted butter: Room-temperature butter creams more evenly. For a dairy-free version, a solid coconut oil or vegan block butter works well here.
- Unrefined cane sugar: I use unrefined cane sugar for a slight caramel note. Golden caster sugar is a direct substitute.
- Almond extract: A small amount sharpens the almond flavour without overpowering the plums. Vanilla extract can replace it for a milder result.
Spelt Plum and Almond Traybake
Description
Wholegrain spelt flour gives this traybake a nutty depth that plain flour can't match, and the plums sink into the almond batter as it bakes, keeping every slice moist.
Ingredients
Instructions
- Heat the oven to 180 C / 355 F. Line a 23x33 cm baking tin with baking paper, letting the edges overhang for easy removal.
- Beat the softened butter and sugar together with an electric mixer on medium-high for 3 to 4 minutes until pale and noticeably fluffy.
- Add the eggs one at a time, beating well after each addition. Add the almond extract with the final egg. The batter may look slightly split at this point, which is fine.
- Add the ground almonds and mix briefly on low until just combined.
- Sift the spelt flour, baking powder, and salt over the bowl. Fold in gently with a rubber spatula until no dry streaks remain. Add the milk and fold once more until the batter is smooth and drops slowly from the spatula.
- Spread the batter evenly into the prepared tin, smoothing the surface with the back of a spoon.
- Press the plum halves cut-side up into the batter in rows, spacing them evenly. Scatter flaked almonds over the top.
- Bake for 35 to 40 minutes until the sponge is deep golden, the edges pull away from the tin, and a skewer inserted into the sponge between two plums comes out clean.
- Cool in the tin for 15 minutes before lifting out using the paper overhang. Dust with powdered sugar if using, then slice into 12 portions and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7g35%
- Cholesterol 68mg23%
- Sodium 95mg4%
- Potassium 210mg6%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 17g
- Protein 6g12%
- Vitamin A 420 IU
- Vitamin C 4 mg
- Calcium 55 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 3 mg
- Vitamin K 4 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 145 mg
- Magnesium 38 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Room-temperature eggs blend into the batter more smoothly and reduce the risk of curdling.
- Do not overcrowd the plum halves, leave small gaps so heat circulates through the batter.
- Wholemeal spelt absorbs liquid faster than white flour, so do not leave the batter to rest too long before baking.
- A light dusting of powdered sugar applied after cooling gives cleaner coverage than applying while warm.
- Line the tin with overhanging baking paper for easy lifting and clean slices.
