- 200g softened butter, plus extra for greasing
Butter is a dairy product made from separating whole milk or cream into fat and…
- 8 red or purple plums
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 140g golden caster sugar, plus 1 extra tbsp
- 3 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- grated zest 1 large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 175g self-raising flour
- 6 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 85g blanched almond, chopped (the pieces should be quite big)
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 6 heaped tbsp redcurrant or plum jelly
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 2 tbsp cassis (blackcurrant liqueur) or port
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.
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.
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.
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.
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).
Giving it a twistReplace the plums with peaches, nectarines, apricots or apples, and use sieved apricot jam for the glaze.