Ingredients
The following ingredients have 4 Servings
- 8-10 ripe but firm plums
- 4 tbsp light brown soft sugar (for the tin)
- 230 g (2 sticks) unsalted butter (softened)
- 250 g (1 ¼ cups) soft light brown sugar
- 140 g (1 cup + 1 tbsp) flour
- 100 g (1 cup) ground almonds
- 125 g (½ cup) soured cream
- 4 eggs (room temperature)
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp ground cardamom
- pinch ground cloves
- zest of 1 orange
- 4 tbsp jam ((any seedless berry or apricot jam))
Instruction
- Preheat the oven to 180C (350F). Grease a round springform (23cm/9in) cake tin and line the base with baking paper.
- Halve the plums, remove the stone and slice each half into 3 segments. Toss them with the four tablespoons of sugar.
- Arrange the plums on the bottom of the prepared cake tin in a single layer.
- Put the softened butter, sugar, flour, ground almonds, soured cream, eggs, baking powder, salt, spices and zest in the bowl of your stand mixer and beat together until you have a smooth, quite thick batter.
- Carefully spread the batter over the fruit and tap the cake tin against the counter.
- Bake for about an hour or until the cake is risen, golden and a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin.
- Run a knife around the edge of the tin to loosen the cake and release the springform sides. Very carefully invert the cake onto a platter or cake stand.
- Warm the jam in a saucepan or the microwave until it is runny. Brush the jam over the top of the cake.
- Serve slightly warm with some cream or ice cream. Cake keeps well for 2-3 days.
