Name: Glazed plum cake
Yield: 1
Ingredients: 200g softened butter , plus extra for greasing -; 8 red or purple plums -; 140g golden caster sugar , plus 1 extra tbsp -; 3 eggs , lightly beaten -; grated zest 1 large lemon -; 175g self-raising flour -; 6 tbsp milk -; 85g blanched almond , chopped (the pieces should be quite big) -; 6 heaped tbsp redcurrant or plum jelly -; 2 tbsp cassis (blackcurrant liqueur) or port -

Recipe information

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Ingredients for - Glazed plum cake

1. 200g softened butter , plus extra for greasing -

2. 8 red or purple plums -

3. 140g golden caster sugar , plus 1 extra tbsp -

4. 3 eggs , lightly beaten -

5. grated zest 1 large lemon -

6. 175g self-raising flour -

7. 6 tbsp milk -

8. 85g blanched almond , chopped (the pieces should be quite big) -

9. 6 heaped tbsp redcurrant or plum jelly -

10. 2 tbsp cassis (blackcurrant liqueur) or port -

How to cook deliciously - Glazed plum cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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).