( MAKES 28cm cake )
In this recipe the middle layer of ground almonds stops the juices from the plums soaking the batter. I prefer to use a blood plum such as an omega, but a yellow-fleshed Louisa would be just as good.
|275 g||Unsalted butter|
|200 g||Plain flour|
|200 g||Self raising flour|
|200 g||Ground almonds|
|800 g||Plums, omega or other blood plums|
- Lightly butter 28cm springform cake tin. Set the oven to 200C.
- Cream the butter and sugar together until pale and fluffy, then add both flours and a pinch of salt. Whisk the eggs and milk together and slowly pour into the mixture, producing a smooth batter. Pour into the prepared tin. Cover with the ground almonds.
- Cut the plums in half and remove the stones. Arrange cut-side up on top of the almonds, starting at the outside edge and working towards the centre.
- For the glaze, melt the butter in a small saucepan and stir in the sugar and cinnamon. Remove from the heat and allow to cool. Whisk the eggs until smooth, stir into the butter mixture and spoon the glaze over the plums. Slide the cake into the oven and bake for about one hour, until the cake is cooked through in the middle. Remove from the oven and serve warm, with whipped cream or Greek yoghurt.