PLUM, BLACKBERRY AND BAY FRIAND

7 oz. (200 g) blackberries 4 ripe plums, pits removed, cut into ½-inch (1-cm) wedges, 2½ cups (360 g) 1 tsp (5 mL) vanilla extract Rounded ¼ cup (60 g) granulated sugar 3 fresh bay leaves 1 tsp (5 mL) ground cinnamon 6 tbsp. (60 g) all-purpose flour 1 2/3 cups (200 g) confectioners’ sugar, sifted 1 cup (120 g) almond meal 1/8 tsp (0.5 mL) salt 5¼ oz. (150 g) egg whites (from 4 or 5 large eggs) ¾ cup (180 g) unsalted butter, melted and slightly cooled METHOD

Place the blackberries and plums in a bowl with the vanilla, granulated sugar, bay leaves, and ½ tsp (2 mL) of the cinnamon. Set aside for 30 minutes.

Don’t be tempted to leave them sitting around for longer than this, as the fruit will become too juicy.

Preheat the oven to 400 F (200 C).

Mix the flour, confectioners’ sugar, almond meal, the remaining ½ tsp of cinnamon and salt in a separate large bowl. Set aside.

Lightly whisk the egg whites by hand for 30 seconds, so they just start to froth. Stir into the flour mixture, along with the melted butter, until combined.

Tip the batter into a 9-x-13inch (23x33-cm) parchment-lined baking dish and top evenly with the fruit and juices. Bake for 60 minutes, covering the dish with foil for the final 10 minutes, until the cake is golden brown and the fruit is bubbling. Set aside for 10 minutes before serving.

Serves 6. Reprinted with permission from Ottolenghi Simple: A Cookbook by Yotam Ottolenghi, copyright© 2018. Published by Appetite by Random House, an imprint of Penguin Random House Canada. (S I M P L E)