- 250g butter
- 200g sugar
- 2 large eggs
- 1 tspn vanilla extract
- 1/4 tspn salt
- 200g plain flour
- 1tspn baking powder
- 6 large plums, stoned and cut into small wedges (approx 8 pieces)
- An additional 2 tablespoons of sugar
- 1tspn freshly grated nutmeg
- 1tspn ground cloves
- 1tspn ground cinnamon
- 1tspn ground cardamon
Preheat oven to 180C
Grease and line a 23cm spring form pan with baking paper and grease inside again.
Place the butter and sugar into a mixer bowl and cream together until light in colour and fluffy.
Add the eggs one at a time and mix well between each egg.
Sift the baking powder and flour together and add gradually to the butter mixture, gently stirring to incorporate together. Scrape the inside of the bowl to make sure all the flour is mixed through.
Pour the mixture into the lined pan and spread evenly so that the mixture is even throughout the pan.
Place the sliced plums in an attractive pattern on the top of the cake mixture in the pan and then sprinkle the additional sugar and spices evenly across the top of the plums.
Place filled cake tin in the centre of the oven. and cook for approx 45 – 50mins. The cake is done when a skewer inserted into the centre of the oven comes out clean. If the top of the plumbs start getting too brown, cover loosely with foil and continue to cook until done.
Once done remove from the oven and allow to sit for 10 minutes before removing from cake tin.
Serve warm or at room temperature with pure fresh cream or icecream
By: Chrissy Rob