What you’ll need
⅔ cup sugar
½ cup water
4 plums sliced into wedges
200g soft butter
¾ cup caster sugar
4 eggs
1 cup The Healthy Baker Self Raising Flour
½ cup ground almonds
¼ cup milk
Preheat the oven to 190°C/170°C fan-forced. Lightly spray a 20cm cake tin with oil and line base with baking paper.
Place sugar and water in a small saucepan. Cook over low heat until the sugar dissolves. Turn up the heat and boil for 4-5 minutes or until sugar syrup turns caramel brown. Quickly pour into the prepared tin.
Top with sliced plums. Beat butter and sugar in a bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well. Stir in flour, ground almonds and milk. Spoon over plums in the tin.
Bake in preheated oven for 45 minutes, or until golden and cooked with tested with a skewer. Leave to cool in tin for 5 minutes. Turn out onto wire rack to cool. Serve with cream or ice-cream.
