Sour Cream Plum Cake

Another summer recipe which uses up the plentiful summer fruit before it gets wasted.

This cake is very dense but really nice with greek yoghurt - warm or cold.

Plums work well. I also tried figs, but hey did not have the tart tang which the plums had.



Ingredients

• 185g butter
• 300g sugar
• 3 eggs
• 250g flour
• 3tsp baking powder
• 45g ground almonds
• 340g sour cream
• 1tsp almond essence

Method

Cream the butter and sugar well.

Beat in the eggs one at a time and add the essence.

Sift in the dry ingredients add the sour cream and gently fold everything together.

Spoon the mixture into a 20cms cake tin.

Place stoned plum halves cut on top cut side up. The number of plums needed will depend on their size. Alternatively use any other stone fruit or rhubarb, feijoas etc.

Another alternative is to sprinkle a mix of raw sugar and ground ginger on top.

Bake in a moderate oven for 50 minutes.

Leave to cool in Tin

Store in an airtight container