Plum, blackberry and bay friand bake

Make the batter a day before to get ahead and keep in the fridge. The fruit can be played around with, too, depending on the season.

Serves 6, generously Preparation time: 20 minutes, plus standing Cooking time: 40 minutes

200g blackberries

4 ripe plums, stones removed, cut into 1cm-wide wedges (360g) 1tsp vanilla extract

60g caster sugar

3 fresh bay leaves

1tsp ground cinnamon 60g plain flour

200g icing sugar, sifted 120g ground almonds 150g egg whites

(from 4-5 large eggs) 180g unsalted butter, melted and slightly cooled

1 Place blackberries and plums in a bowl with the vanilla extract, sugar, bay leaves and 1/2tsp cinnamon. Set aside for 30min. Don’t be tempted to leave them

sitting around for longer, as the fruit will become too juicy.

2 Preheat the oven to 210°C (190°C fan) mark 5.

3 Mix flour, icing sugar, almonds, remaining 1/2tsp cinnamon and 1/8tsp salt in a separate large bowl. Set aside.

4 Lightly whisk the egg whites for 30sec, so they start to froth. Stir into the flour mixture, along with the butter, until combined.

5 Tip the batter into a 20x30cm parchment-lined baking dish and top with the fruit and juices. Bake for 40min, covering the dish with foil for the final 10min, until the batter is golden brown and the fruit is bubbling. Set aside for 10min before serving.