EASY PLUM CAKE WITH PLUM GRANITA

Preparation time 20 mins plus 2 hours freezing Cooking time 45 mins Serves 10

Cooking oil spray, to grease 1¼kg plums

50g unsalted butter, melted,

plus extra 150g softened ½ cup brown sugar

½ cup caster sugar,

plus extra 1 cup

Juice of 1 lemon

3 free-range eggs 2 free-range egg yolks

2 tsp natural vanilla extract 150g almond meal

150g sour cream

1¾ cups self-raising flour ¼ cup brandy Whipped cream, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Grease and line a 24cm round cake tin with baking paper. Use a sharp knife to cut the cheeks off plums, reserving centres. Pour melted butter into prepared tin, then scatter with brown sugar. Arrange plum cheeks skin side down, reserving any leftover cheeks.

STEP 2 Remove seeds from plum centres, then combine with reserved cheeks, caster sugar and lemon juice in a blender and purée until smooth. Pour into a shallow dish and freeze for 2 hours, or until firm.

STEP 3 Meanwhile, put extra caster sugar and extra butter in bowl of an electric mixer, then beat with the paddle attachment on high speed for 5 minutes, until light. Whisk eggs, yolks and vanilla in a small bowl, then add to butter mixture on low speed in a steady stream.

STEP 4 Fold in almond meal, sour cream, then flour. Spoon over plum cheeks in cake tin, smooth surface, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Drizzle with brandy, then cool in tin for 20 minutes. Invert onto a wire rack and allow to cool completely.

Easy plum cake with plum granita