Plum and Tayberry Cake
The secret of this cake is to pack it so full of ripe plums – top and bottom – that it can be served wither way up. Tayberries are a cross between a Raspberry and a blackberry, which work well with the sweetness of our honey
- 450g/1lb plums – halved and stoned
- 450g/1lb Tayberries Zest of 1 lime
- 6-8 cardamom pods – roughly crushed
- 25g/1oz Demerara sugar
- 4 eggs
- 175g/6oz caster sugar
- 250g/9oz self-raising flour – sieved
- 175g/6oz butter – softened
- 50g/2oz ground almonds
- 50g/2oz flakes almonds
- 2 dsp runny honey
- ½ tsp vanilla extract
- 2-3 dsp milk – optional
- Demerara sugar or icing for dusting flavoured with cinnamon or mixed spice
Place the plums and figs in a large bowl with the zest, cardamom and sugar and leave to infuse for 15 minutes.
Beat the eggs and sugar until the mixture is lightly and fluffy and forms soft peaks. Add the flour and butter, mixing lightly. Finally, add the ground and flaked almonds, honey and vanilla extract and mix well. If the mixture is a little stiff, add a little milk.
Line a loose-bottomed cake tin, approximately 18-20cm/7-8 inches in diameter, with greaseproof paper. Remove the cardamom pods form the bowl and arrange a layer of plums and tayberries on the bottom of the cake tin. Pour the cake mixture over the fruit and smooth the surface with a spatula. Arrange the remaining fruit on top of the cake. Bake in the oven @ 180°C/Gas Mark 4 for 45-50 minutes until the cake is cooked, golden and firm.
Remove the cake from the oven and sprinkle with a little Demerara or dish with icing sugar. Delicious served hot or cold, on its own or topped with yoghurt and honey.