Plum brown butter cakes

The base of these cakes can be used with any seasonal fruit topping – stone fruit, berries, thin slices of apple or pear, or even rhubarb. Keep it on hand for use through the seasons. The browned butter adds an extra depth of flavour and works particularly well with rich-flavoured fruit such as dark-fleshed plums. The cake batter can also be prepared as an upside-down plum cake. To do this, line the base of a 22cm cake tin with baking paper. Generously rub the base with butter and sprinkle with 1 tablespoon sugar. Arrange halved plums cut side down to snugly cover the base. Pour over the prepared batter and bake for 30-35 minutes until an inserted skewer comes out clean. Invert onto a rack and leave to cool.

PREP TIME 20 minutes // COOK TIME 15 minutes // MAKES 10 cakes

• About 6 omega plums, cut into eighths (or similar firm-fleshed plums)

• 100g butter

• 3 free-range eggs

• ¼ cup sugar + extra for sprinkling

• 1 tsp vanilla extract

• ½ cup (75g) plain flour

• ½ cup (60g) ground almonds (or use ¾ cup total flour)

• 1 tsp baking powder

1. Heat the oven to 180°C (fan 160°C). Generously grease 10 muffin holes with melted butter. If you are concerned about the stickability of your muffin trays line with paper cups.

2. Prepare the plums and set aside.

3. Place the butter into a saucepan and melt over a moderate low heat. Cook gently, swirling the pan regularly, until the milk solids separate and turn a dark golden brown. The melted butter will smell nutty and glorious at this stage. Don’t go far as the milk solids can burn easily. Remove from the heat and leave to cool while whisking the eggs.

4. Place the eggs, sugar and vanilla into a stand mixer, or use a handheld beater and large bowl. Whisk on a moderate speed for 6-8 minutes until the mixture has tripled in volume and has reached ribbon stage.

5. In a bowl combine the flour, ground almonds and baking powder. Mixing to remove lumps.

6. Remove the bowl from the stand mixer and add a third of the dry ingredients. Gently fold with a spatula until incorporated. Add the remaining flour and fold again until just combined. A few splotches of flour in the mix is fine.

7. Spoon the batter into the prepared muffin trays to fill each hole by two thirds. Top each with 3-4 plum wedges and sprinkle with sugar (adding extra sugar if the plums are tart).

8. Place in the middle shelf of the oven and bake for 15 minutes until the cakes have risen and an inserted skewer comes out clean. Wait 5 minutes then use the tip of a sharp knife to loosen the sides of the cakes and transfer to a cooling rack.

9. Serve the warm cakes with yoghurt. Store extra cakes in an airtight container and consume within 2 days.