Last of the gardens plums going into a spiced plum and almond cake.

12 plums pitted and quartered 

115g Butter at room temperature

100g caster sugar

50g demerara sugar

2 eggs

100g ground almonds

50g plain flour

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon cinnamon 

pinch of salt

Here is what you do

Put the oven on at 180C.

Add some sugar to the plums in a pan and very gently cook on the hob till the sugar dissolves and the plums become a little soft. Take off the heat, and put to one side for later.

Whisk the butter and sugar together till light and fluffy. Add the eggs one at a time, whisking in between. Add the flour, ground almonds, spices and the salt, whisk until you have a light batter.

Add half the plums, keeping back the juice. Gently fold them in. Pour the mixture into a buttered baking tin and add the rest of the plums, but not the juice to the top of the cake. Bake for 45 to 60 mins until a toothpick comes out clean.

Let it cool before you drizzle the plum and sugar juices over the top. Enjoy with a cup of tea.