Celebrate the plum season with this gorgeous and delicious classical cake.
The beauty of this recipe is that you can substitute the plums with other seasonal fruits such as fresh figs, blood oranges, pears, pineapple etc and it’s so easy to make.
70g unsalted butter, room temperature
200g caster sugar
4 tbsp milk
1 tsp vanilla extract
150g self raising flour
100g almond meal
1 tsp baking powder
½ tsp salt
50g blanched almonds, coarsely chopped
50g butter, plus extra for greasing
1/3 cup light brown sugar (do not use white sugar)
4 tbsp VinoCotto
600g-800g plums, stoned, halved and cut into 1cm slices
Preheat oven to 180C degrees.
Grease a 23cm round spring cake tin. Line the base with a layer of foil and then a layer of baking paper to protect the fruit from burning.
Melt butter in a saucepan over a medium heat. Add the brown sugar, stir occasionally until sugar is foamy and has dissolved. Remove from heat if it begins to burn. Add the vino cotto and warm through.
Pour into the cake tin and spread evenly. Place the plum slices in concentric circles, overlapping slightly. Set aside.
Combine flour, almond meal, baking powder and salt in a bowl and set aside.
Combine milk and vanilla in a bowl and set aside.
Using an electric mixer, beat butter and caster sugar until pale and fluffy.
Add egg one at a time, beating well after each addition.
Add in a third of the flour and milk mixture and mix to just combine. Add remaining flour and milk.
Fold in chopped almonds.
Spoon mixture into cake tin over fruit. Spread evenly.
Place cake tin on a baking tray to catch any sugar syrup and bake until cake is golden and centre springs back approx. 50minutes – 1 hour. Cool for a few minutes.
Run a knife around the sides of tin to loosen cake. Place a serving plate with a lip over the cake, carefully invert onto plate. Replace any fruit that may have dislodged.
Serve warm with crème fraiche or ice-cream and a drizzle of Vino Cotto.