THE SUNDAY COOK Prune and almond tart Clementine and cardamom upside-down cake

*** A classic French tart, made with brandy-soaked Agen prunes and frangipane. If you can’t find Agen prunes, tinned prunes will do. SERVES 10 TO 12

Preheat the oven to 170C/150C fan/gas 3. Grease a 23cm round loose-bottomed cake tin and line with baking paper.

For the topping, heat a medium saucepan over a medium-high heat. Once the pan is hot, add the sugar and allow it to melt and slowly turn to an amber caramel – the sugar touching the base of the pan will turn first, and slowly but surely the sugar on top will soon become