Plum & almond traybake

Serve at room temperature with a cup of tea or warm with ice cream for a comforting dessert.

CUTS INTO 15 PREP 30min, plus cooling COOK about 50min

• 350g (12oz) unsalted butter, plus extra to grease

• 325g (11½ oz) light brown soft sugar

• 2tbsp apricot jam

• 9 plums

• 4 large eggs, beaten

• 1tsp almond extract

• 275g (10oz) self-raising flour

• 2tsp baking powder

• 75g (3oz) ground almonds

• Icing sugar, to dust

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 20.5cm x 30.5cm (8in x 12in) roasting tin with baking parchment. In a pan, gently heat 100g (3½oz) butter with 100g (3½oz) brown sugar. Once butter has melted, stir in jam and simmer for 3min, until the caramel comes together. Pour into the cake tin and leave to cool for 10min.

2 Halve and de-stone the plums. Arrange cut-side down in the caramel and then set aside.

3 In a large bowl, whisk remaining butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition. Beat in almond extract.

4 In a separate bowl, combine flour, baking powder and ground almonds. Fold into the egg mixture. Spoon on to plums and spread to level.

Bake for about 45min or until a skewer inserted into the centre comes out clean.

5 Remove from the oven; cool in tin on a wire rack for 15min. Invert on to a board; remove tin and baking parchment. Serve warm or leave to cool, dusted with icing sugar.

PER SERVING: CALS 395; FAT 24g; SAT FAT 13g; CARBS 40g

TO STORE Place cooled cake in an airtight container for up to 3 days.