Recipe by Loukie Werle. Photography William Meppem. Styling Kirsty Cassidy.
- 4-5 red-flesh plums, halved and stoned
- 250g unsalted butter, at room temperature
- 2/3 cup (150g) caster sugar
- 3 eggs, lightly beaten
- Grated zest of 1 large lemon
- 1¼ cups (185g) self-raising flour
- 1/3 cup (80ml) milk
- Heaped ½ cup (90g) blanched almonds, chopped
- 3 teaspoons demerara sugar
- 1/3 cup (80g) redcurrant jelly
- 2 tablespoons cassis or port
- 2 tablespoons water
1. Heat oven to 180°C (160°C fan). Line a 23cm springform cake tin with baking paper. Butter tin and paper. Slice plums.
2. Combine butter and caster sugar in bowl of an electric mixer and beat until light and fluffy. Beat in eggs and lemon zest. With mixer on low speed, alternately mix in flour and milk, beginning and ending with flour. Stir in almonds and transfer mixture to prepared tin.
3. Make a layer of plum slices on top, overlapping slightly. Sprinkle with demerara sugar and bake for 55mins or until a skewer comes out clean. Cool in tin for 15mins. Turn out onto a rack and allow to cool completely.
4. Place redcurrant jelly, cassis and 2 tablespoons water in a small saucepan and cook over moderately low heat for about 5mins or until you have a syrupy glaze. Brush over cake and allow to set before serving.