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
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.