Sunken Plum Cake

Recipe by:

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.

Sunken Plum Cake

SERVES

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 170°C and line an 8-inch round cake tin with parchment. A spring-form or loose base works best.

  2. 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.

  3. Scoop the batter into your prepared tin and lay the plum slices on top pressing them in very gently.

  4. 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.

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

  1. Preheat your oven to 170°C and line an 8-inch round cake tin with parchment. A spring-form or loose base works best.

  2. 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.

  3. Scoop the batter into your prepared tin and lay the plum slices on top pressing them in very gently.

  4. 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.