PLUM SKILLET CAKE

Stone fruit are so good with almonds, which have a mild and sweet nutty flavour. If you like, add some slightly more bitter almond extract to the cake mixture to accentuate the nutty notes. Serve this cake warm, straight from the pan, with as much cream as you like.

YOU WILL NEED 20cm (at the base) ovenproof skillet or cast-iron pan, greased (base and sides)

SERVES 6

HANDS ON 30 MINS BAKE 40 MINS 110g unsalted butter, cubed and softened

125g golden caster sugar, plus 1 tbsp

1tsp vanilla extract

2 eggs, lightly beaten

100g plain flour

50g ground almonds

1tsp baking powder

A pinch of salt

75ml buttermilk

6 large ripe, purple-skinned plums, halved, stone removed and each half cut into 4-5 wedges

50g flaked almonds

Vanilla ice cream, crème fraîche or softly whipped double cream, to serve

Heat the oven to 180°C/fan 160°C/ gas 4. Beat 100g of the butter, the 125g of caster sugar and the vanilla in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. Add the eggs, a little at a time, beating well between each addition.

Sift the flour, ground almonds, baking powder and salt into the bowl and mix again to combine. Finally, add the buttermilk and mix until smooth. Spoon the mixture into the greased skillet or pan and spread it level.

Arrange the plums in tightly packed concentric circles on top of the cake mixture. Dot with the remaining 10g of butter and scatter with the flaked almonds and the 1tbsp caster sugar.

Bake the cake on the middle shelf for 40 minutes, until it is golden and risen, and the plums are juicy and caramelised at the edges. Leave the cake to cool for 2 minutes, then serve in hearty spoonfuls with scoops of vanilla ice cream, or spoonfuls of crème fraîche or softly whipped double cream.