Glazed Plum Cake

Glazed Plum Cake


200g softened butter

8 red or purple plums

140g golden caster sugar, + 1 extra tbsp

grated zest of 1 large lemon

6 tbsp full cream milk

85g blanched almonds, chopped, not too small

6 heaped tbsp redcurrant or plum jelly

3 eggs, lightly beaten

175g self-raising flour

2 tbsp cassis or port

Heat oven 160c fan. Butter a 23cm spring form tin, line base with baking paper and butter the paper. Halve, stone and slice the plums. In a mixer beat the butter and sugar [not the extra] together until pale. Beat in the eggs and zest. With mixer speed reduced beat in the flour and milk. Stir in the almonds and spoon into the tin. Lay the plum slices on the top of the cake mix, over lapping them in circles. Sprinkle with the extra sugar and bake for about 55 – 60 mins or until a skewer comes out clean. Remove the cake and leave to cool on a rack for about 15 mins. In a small pan, melt the jelly and cas-sis or port with 2 tbsp of water until reduced to a thick syrupy glaze, about 5 mins. Brush over the cake and leave to set. Repeat if required to use all the syrup.