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.
- 4 eggs, separated
- 185 gm caster sugar
- 110 gm plain flour, sieved
- 80 gm melted butter
- 2 tbsp finely chopped blanched almonds
- 4 plums, preferably blood, halved and pitted
- 125 gm (about 1 punnet) blackberries
- Icing sugar and pouring cream, to serve
- 1Preheat 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.
- 2Fold 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).
- 3Cool 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.
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