Spelt Plum and Almond Traybake

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.

Plum halves pressed cut-side up into spelt almond batter in a lined baking tin before going into the oven

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.

Two slices of spelt plum almond traybake on a ceramic plate with a spoonful of creme fraiche

Prep Time 15 mins

Cook Time 40 mins

Rest Time 15 mins

Total Time 1 hr 10 mins

Cooking Method: Oven

Cuisine: British

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 12

Estimated Cost: 1.80

Calories: 285

Best Season: Fall

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian

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

160 g wholemeal spelt flour
80 g ground almonds
180 g unsalted butter, softened
160 g unrefined cane sugar
3 eggs, large (room temperature)
1 tsp almond extract
1.5 tsp baking powder
0.25 tsp fine salt
2 tbsp whole milk
6 medium (approx. 500 g) ripe but firm plums (halved and pitted)
30 g flaked almonds (for topping)
1 tbsp powdered sugar (to dust, optional)

Instructions

1
Heat the oven to 180 C / 355 F. Line a 23x33 cm baking tin with baking paper, letting the edges overhang for easy removal.
2
Beat the softened butter and sugar together with an electric mixer on medium-high for 3 to 4 minutes until pale and noticeably fluffy.
3
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.
4
Add the ground almonds and mix briefly on low until just combined.
5
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.
6
Spread the batter evenly into the prepared tin, smoothing the surface with the back of a spoon.
7
Press the plum halves cut-side up into the batter in rows, spacing them evenly. Scatter flaked almonds over the top.
8
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.
9
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.

Keywords: spelt plum traybake, almond plum bake, wholegrain traybake, spelt almond cake, plum bake recipe

Equipment

23x33 cm (9x13 inch) baking tin
electric hand mixer or stand mixer
large mixing bowl
rubber spatula
baking paper
skewer or toothpick

Tips

Cream butter and sugar for at least 3 minutes until pale to build a light sponge base.
Halve plums and press cut-side up so the skin holds them together as they soften.
Fold spelt flour in gently with a spatula to avoid overworking the gluten and tightening the crumb.
Check the traybake at 35 minutes by inserting a skewer into the sponge near the centre, not the fruit.
Cool in the tin for 15 minutes before slicing so the plum juices set and the sponge holds its shape.

Variations

Swap plums for halved apricots and add 1 tsp orange zest to the batter for a citrus variation.
Scatter flaked almonds and a pinch of cinnamon over the top before baking for extra crunch.
Use white spelt flour and replace half the butter with Greek yogurt for a slightly lighter sponge.

Storage and Reheating

Store the cooled traybake in an airtight container at room temperature for up to 2 days. The spelt crumb actually stays moist on day two.

Refrigerate for up to 4 days if your kitchen is warm. Bring slices to room temperature before serving, or warm them in a low oven at 150 C / 300 F for 8 minutes.

The traybake freezes well. Wrap individual slices in baking paper and freeze for up to 2 months. Defrost at room temperature for about an hour.

Serving Suggestions

Serve warm with a spoonful of creme fraiche or plain yogurt, which cuts through the sweetness of the plums cleanly.

For an afternoon tea spread, slice into small squares and dust lightly with powdered sugar. The pieces hold together well on a plate without crumbling.

A scoop of vanilla ice cream alongside a warm slice also works if you're serving this as a dessert after a light dinner.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-plum-and-almond-traybake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!