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Recipe by Diana Henry

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1. Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
2. Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
3. Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
4. Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
5. Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

Nutrition per slice

338 kcalories, protein 5g, carbohydrate 36g, fat 20 g, saturated fat 10g, fibre 2g, salt 0.52 g

Latest comments and suggestions

• Julie

  08 November 2007

  Julie rated and commented on this recipe

  

  The cake mix rose above the plums (or maybe the plums sank!) so it didn't look as stunning as the photo - but it still tasted really good and disappeared very quickly.

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• Denise Perry

  12 February 2008

  Denise Perry commented on this recipe

  The plums also disappeared partly into the cake when I made this but still impressive and tasted as good as it looked.

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• lalybaba

  15 September 2008

  lalybaba rated and commented on this recipe

  

  I've made this several times over the last two summers I usually used ground almonds instead of chopped and either peaches or nectarines as I'm not a big plum fan. I've discovered that the more fruit I put on top and the more I overlap slices the less the fruit sinks into the cake.

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Ingredients

• 200g softened butter , plus extra for greasing
• 8 red or purple plums
• 140g golden caster sugar , plus 1 extra tbsp
• 3 eggs , lightly beaten
• grated zest 1 large lemon
• 175g self-raising flour
• 6 tbsp milk
• 85g blanched almonds , chopped (the pieces should be quite big)
• 6 heaped tbsp redcurrant or plum jelly
• 2 tbsp cassis (blackcurrant liqueur) or port

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Difficulty and servings

Cuts into 12 slices

Preperation and cooking times

READY IN ABOUT 1 1/2 HRS PLUS COOLING TIME

Ingredients

• 200g softened butter , plus extra for greasing
• 8 red or purple plums
• 140g golden caster sugar , plus 1 extra tbsp
• 3 eggs , lightly beaten
• grated zest 1 large lemon
• 175g self-raising flour
• 6 tbsp milk
• 85g blanched almonds , chopped (the pieces should be quite big)
• 6 heaped tbsp redcurrant or plum jelly
• 2 tbsp cassis (blackcurrant liqueur) or port

Nutrition per slice

338 kcalories, protein 5g, carbohydrate 36g, fat 20 g, saturated fat 10g, fibre 2g, salt 0.52 g

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