This German Plum Cake recipe has three subtle layers: a rich butter cake, plums with almond meal, and a buttery cinnamon topping. It’s great as a dessert served warm with vanilla ice-cream, custard or cream. If you can, use ripe black plums, as other varieties can be too tart for the cake.
Recipe adapted from The Cook’s Companion, by Stephanie Alexander
You will need: a 23cm (9in) round cake tin