Anyone who has shopped in a British supermarket will know that it is nigh on impossible to buy ripe and ready to eat stoned fruit. We get these ‘ripen at home’ punnets of lies which, after languishing in the fruit bowl for a few days, seem to magically go from rock solid to growing their own civilisation in the blink of an eye.
I bought some plums the other day, took them home and nestled them in amongst my bananas. A week later, there was no sign of ripeness, so I decided to bake them into a cake. The sourness of the underripe plums is actually perfect in this cake and lifts the flavour of the spices wonderfully. I like this still warm from the oven, with a hearty dollop of clotted cream.
- 200g butter, melted and cooled.
- 200g sugar
- 150g ground almonds
- 150g self raising flour
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 3 Cardomom pods, seeds removed and crushed
- 8 medium plums, halved and pitted
- Preheat the oven to gas mark 4/ 180 degrees C
- Mix the sugar into the melted butter, along with the spices. Whisk until the sugar is dissolved.
- Whisk in the eggs, followed by the flour and ground almonds.
- Pour into the cake pan.
- Arrange the plums on the batter, pushing them down a little. Sprinkle with flaked almonds if you have any to hand.
- Bake for approximately 45 minutes, or until the cake is golden brown and springy.