PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 8
120g unsalted butter, softened
330g caster sugar
375g self-raising flour
75g plain flour
20g flaked almonds
1.5kg red-fleshed plums
110g brown sugar
1 Make plum filling.
2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; add sifted flours, stir until dough comes together.
3 Grease a closed 25cm round springform pan; line base with baking paper. Press two-thirds of the dough over the base and two-thirds of the way up the side of the pan; fill with plums. Roll out remaining one‑third of the dough; place over plums, turning excess dough back to sit over top of cake. Sprinkle over nuts.
4 Bake, uncovered, for 20 minutes. Cover cake with foil; bake for a further 40 minutes or until cake is golden and a skewer inserted along the side of the cake comes out clean. Cool in pan on wire rack. Serve dusted with sifted icing sugar, if you like, and accompany with reserved pan juices.
Preheat oven to 200°C/180°C fan. Halve plums; discard stones. Place plums, cut-side up, in a single layer, in a large roasting dish; sprinkle with sugar. Roast for about 25 minutes or until tender. Remove plums with a slotted spoon; place on a large plate. Reserve pan juices in a small bowl.
This cake would also be delicious made with peaches or nectarines. Serve dusted with sifted icing sugar, with ice cream, double cream or custard alongside. Cake is best made on day of serving.