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Quick plum cake

FRUITY – SEASONAL (ABOUT 12 PIECES)

Preparation time:

about 35 minutes

Baking time: about 50 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat

For the topping:

800 g/1¾ lb plums

For the all-in-one sponge:

125 g/4½ oz (1¼ cups) plain (all purpose) flour 1 level teaspoon baking powder 125 g/4½ oz (⅝ cup) sugar 1 sachet vanilla sugar 1 teaspoon grated lemon zest 125 g/4½ oz (⅝ cup) soft butter or margarine 2 eggs (medium)

For the crumble:

150 g/5 oz (1½ cups) plain (all purpose) flour 100 g/3½ oz (½ cup) sugar 1 pinch ground cinnamon 100 g/3½ oz (½ cup) soft butter

Per piece:

P: 4 g, F: 17 g, C: 41 g, kJ: 1424, kcal: 341, CU: 3.5

1 To make the topping, wash the plums, pat dry, remove the stones and cut into slices or halves. Grease the bottom of the springform mould. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge mixture, mix together the flour and the baking powder in a mixing bowl. Add all the other ingredients, then mix using a hand-mixer with whisk attachment, first briefly on the lowest setting, then on the highest setting for about 2 minutes until the mixture is smooth and even.

3 Put the sponge mixture in the springform mould and smooth flat. Arrange the plums evenly on the sponge mixture (photograph 1).

4 To make the crumble, mix together the flour, sugar and cinnamon in a mixing bowl, than add the softened butter. Work into a crumble of the right texture using a hand-mixer with whisk attachment (photograph 2). Spread the crumble over the plums (photograph 3) and put the plum cake on the middle shelf in the preheated oven. Bake for about 50 minutes.

5 Remove the cake from the springform mould and leave to cool on a cake rack.

Variations: You can also make this cake with apples. To do this, peel 800 g/1¾ lb apples such as Elstar or Jonagold, cut into quarters, remove the core and cut into slices. Alternatively you can make this cake with 1 tin drained peach slices (drained weight 500 g/18 oz). When arranging the peach slices on the sponge, leave about 1 cm/⅜ in free round the edge.

TIP » If you use a baking sheet (40 x 30 cm/16 x 12 in) instead of a springform mould, double all the quantities.