Sunken Plum Cake
The combination of plum and orange zest works nicely in this Sunken Plum Cake: you can use damsons here instead of plums if you have them to hand.
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
250g soft butter
the zest of an orange and 180mls orange juice
320g golden caster sugar
4 eggs
225g self-raising flour
6 dark-skinned plums, destoned and sliced
Method
Preheat your oven to 170°C and line an 8-inch round cake tin with parchment. A spring-form or loose base works best.
Beat the butter, zest and sugar until light and fluffy. Add the eggs slowly, one at a time until combined. Gently add in the flour and the juice until a smooth batter is formed.
Scoop the batter into your prepared tin and lay the plum slices on top pressing them in very gently.
Bake for an hour or until a skewer comes out of the batter clean. Once cool enough to handle transfer onto a wire rack to cool completely.
