Autumn is the last chance to enjoy plums before they go out of season. This simple cake recipe is perfect for dessert served with ice-cream.
200 g soft butter
165 g (¾ cup) caster sugar
4 medium eggs
1 tsp vanilla extract
125 g (⅔ cup plus 1 tbsp) plain flour, sifted
100 g (⅔ cup) self-raising flour, sifted
pinch of salt
12 blood plums
icing sugar for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180ºC.
Cream butter and sugar until light and fluffy. Add eggs, one at time, allowing each one to be incorporated well. Add vanilla, sifted flours and salt together and stir in until well mixed.
Spoon into a greased and lined 23 cm spring form tin. Cut fruit in half, remove stones and arrange on top of cake mixture.
Bake in preheated oven for 30–35 minutes. Check cake is cooked by inserting skewer. If skewer comes out clean, it’s cooked, if not cook for a further 5 minutes and try again. Allow to cool, dust with icing sugar to serve.