This cake can be served on its own for afternoon tea, but we
love it warm and doused with cream for dessert. Peaches work well
in place of plums, as does just a mix of berries.
4eggs, separated185 gmcaster sugar110 gmplain flour, sieved80 gmmelted butter2 tbspfinely chopped blanched almonds4plums, preferably blood, halved and pitted125 gm(about 1 punnet) blackberriesIcing sugar and pouring cream, to serve
Preheat oven to 160C. Butter a 22cm springform cake tin and line it with baking paper. Whisk egg yolks and 150gm sugar in an electric mixer until thick and pale. Whisk eggwhites to soft peaks in a separate bowl, then gradually add remaining sugar and whisk until smooth and tripled in volume.
Fold a third of the eggwhite into yolk mixture, gently stir in flour and butter, then gently fold in remaining eggwhite. Scatter almonds over mixture and fold to just combine, then pour batter into prepared tin and smooth top. Gently press plum halves into top, scatter half the blackberries in between and bake until a skewer inserted in the centre withdraws clean and cake is golden brown (40-50 minutes).
Cool briefly in tin, then remove from tin and cool on a wire rack until just warm (30 minutes). Scatter with remaining blackberries, dust with icing sugar and serve with pouring cream.