Plum and Almond Cake

Ingredients (Serves 6-8)

8–10 plums

2 eggs

½ cup (125 ml) milk

¼ cup (60 g) butter, melted

1 cup (100 g) almond meal

½ cup (110 g) caster (superfine) sugar

⅓ cup (50 g) plain (all-purpose) flour

½ tsp baking powder

½ tsp ground cinnamon a pinch of salt

Thick (double) cream, to serve

Method

Preheat the oven to 180°C (350°F). Grease and line a 20–24 cm (8–9½ inch) spring-form cake tin with baking paper.

Halve the plums, removing the stones, then slice them into quarters or eighths, depending on the size. Scatter the plums over the base of the cake tin.

Add the eggs, milk and melted butter to a bowl and whisk to combine.

Combine the remaining ingredients in a bowl, then pour in the egg mixture and mix until you have a smooth batter. Pour the batter over the plums and smooth the top.

Bake the cake for 30 minutes or until golden brown on top and cooked through. Serve warm, with some lovely thick cream.