- 175g lightly salted butter, softened, plus extra for greasing
- 50g golden syrup
- Handful blanched almonds
- 7 medium plums, halved & stoned
- 125g caster sugar
- 2 medium eggs
- 150g self-raising flour
- 1/2 tsp baking powder
- Good pinch ground all-spice
- Finely grated zest of 1 large orange
- 4 tbsps plum jam
Preheat the oven to 180 DEGREE C/350 DEGREE F/ Gas 4. Grease and line the base of a 23cm diameter, 4cm-deep solid-based tin. Melt 50g of the butter in a small saucepan with the golden syrup.Pour into the tin. Place an almond in the centre of each plum half and arrange them cut sides face down in the tin. Put the remaining butter in a bowl with the sugar, eggs, flour, baking powder, all-spice and orange zest. Beat until smooth and creamy then tip out onto the plums and spread over them in an even layer. Bake for approximately 35 minutes until the sponge feels firm to the touch. Leave to stand for 5 minutes before inverting on to a plate. Peel away the lining paper. Press the jam through a small sieve into a saucepan and add 1 tbsp water. Heat gently until syrupy and spoon over the cake.
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