Plum, Orange, Olive Oil and Almond Cake

Ingredients

1 small punnet of plums

50g soft brown sugar

Zest and juice of one orange

For the sponge

200g soft brown sugar

200ml olive oil

3 large eggs

150g self raising flour

50g ground almonds

A pinch of salt

1 - Pre-heat the oven to 180C/160C fan/GM4. Line a large ovenproof deep sided frying pan with baking paper. Sprinkle in the sugar and put on a medium heat.

2 - Half and stone the mixture plums and line the bottom of the pan cut side down. Squeeze in the orange juice and simmer for 5-minutes until the plums are starting to soften and colour. Remove from the heat and allow to rest. 

3 - In a large mixing bowl, add the sugar, olive oil, orange zest and eggs. Whisk thoroughly. Then sift in the flour, add the almonds and fold in thoroughly.

4 - Pour over the plums then place on the middle shelf. Cook for 40-minutes then test to see if is cooked properly by inserting a clean sharp knife or sponge tester in the middle. If it comes out clean, remove from the oven and allow to cool in the pan.

5 - Turn out onto a serving plate and serve.