Glazed plum cake

• softened butter200g g

  plus extra for greasing

• red or purple plums8
• golden caster sugar↗140g g

  plus 1 extra tbsp

• eggs↗3

  lightly beaten

• grated zest 1 large lemon
• self-raising flour↗175g g
• milk↗6 tbsp tbsp
• blanched almond↗85g g

  chopped (the pieces should be quite big)

• redcurrant↗6 heaped tbsp tbsp

  or plum jelly

• cassis↗2 tbsp tbsp

  (blackcurrant liqueur) or port

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.

2. 2

   Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.

3. 3

   Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.

4. 4

   Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.

5. 5

   Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).