BRANDIED PLUM CAKE

Using the same basic batter as my Do-It-All Cake (pictured on page 43), this dense, moist dessert with fresh and dried plums and a crumble topping is a cross between a cake and a pudding. It’s the kind of thing I serve when I know we will be sitting around the table for some time after the main course, talking, drinking wine, maybe having a little cheese. After a while, I bring this out. You could make it with all fresh plums or only prunes, but I think the combination of chewy and soft fruit is what makes it interesting. SERVES 8-10 2 large plums 170g stoned prunes 240ml brandy or Armagnac, or as needed CRUMBLE 140g plain flour 65g sugar (I use organic granulated cane sugar) pinch fine sea salt 75g salted butter, at room temperature CAKE LAYER 245g plain flour 1½ teaspoons baking powder ¼ teaspoon fine sea salt 110g unsalted butter, at room temperature (plus extra for the tin) 300g sugar (as above) 2 large eggs, at room temperature 1½ vanilla pods 175ml double cream TO FINISH 30g salted butter, cold 25g sugar (as above) 1 Stone the fresh plums and chop them into bite-sized pieces. Cut the prunes in half. Combine the plums and prunes in a small bowl and cover with the brandy. Cover and let stand at room temperature for at least 2 hours or up to 24 hours. Soaking the fresh plums in liqueur gives even out-of-season fruit a flavour boost. 2 To make the crumble, whisk the flour, sugar and salt in a medium bowl. Slice the butter and add it to the flour mixture. Using your fingertips, rub the mixture together until it is well combined and holds together when squeezed in your fist. Set aside at room temperature. 3 Make the cake layer. Preheat the oven to 180C/160C fan/ gas 4. Lightly butter a 23cm x 33cm tin or baking dish. 4 Sift the flour, baking powder and salt into a bowl. Beat the butter and sugar in a large bowl with an electric mixer on high speed until pale, about 4 minutes. Beat in the eggs, one at a time, until light and fluffy. Use the tip of a small knife to split the vanilla pods lengthwise, then scrape the seeds into the batter, saving the pods for another use. With the mixer on low speed, add the flour mixture in thirds, alternating with two additions of the cream, scraping down the bowl as needed, and mix until smooth. Spread the batter in the tin. 5 Strain the fruit in a sieve set over a bowl, reserving the soaking liquid. Scatter the soaked fruits over the cake batter and use a spoon to push them down into the batter. Spread the crumble topping over the batter, leaving a few large pieces. Cut the cold butter into small cubes. Dot the crumble with the butter and sprinkle with the sugar. 6 Bake until the cake is golden brown and a wooden toothpick inserted in the centre (avoid the fruit!) comes out with moist crumbs, 40 to 45 minutes. Set the tin on a wire rack to cool. Serve it slightly warm or cooled to room temperature with a drizzle of the reserved soaking liquid. I love this when it is slightly undercooked with a very moist centre, as here, but if you prefer, bake it for about 55 minutes, or until cooked through and the crumbs on the toothpick are dry. It is super-delicious either way. ➤