• 1 kg ripe English plums
  • 150g butter
  • 100g marzipan
  • 220g light muscovado sugar
  • 2 eggs
  • 6 tbsps cold tea
  • 250g self-raising flour
  • 2 tsp ground nutmeg
  • 1 1/2 tsp ground cinnamon
  • grated rind of 1 organic lemon
  • 1 tbsp honey

Icing sugar for dusting

  • Icing sugar for dusting


  • STEP 1
    Preheat the oven to 180C/350FGas 4
  • STEP 2
    Line and grease a 23cm round cake tin. Loose-based if possible.
  • STEP 3
    Halve and stone the plums. Break off small round balls of marzipan and press into the indent in each half plum.
  • STEP 4
    Beat butter, sugar, eggs, tea, flour, spices and lemon rind until well mixed.
  • STEP 5
    Place half of the plums, skin side up on the bottom of the tin. pour over the cake mixture and press the remaining plums on top, skin side down.
  • STEP 6
    Bake for 1 hour, until the cake has risen evenly and is firm to the touch.
  • STEP 7
    Leave to cool in the tin, and brush the top with the honey whilst still warm. Then tip onto wire tray. Dust with icing sugar. Can be served with greek yoghourt or cream.

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