Summer Plum Cake

  • 8 oz / 200 g white caster sugar plus 2 tablespoons of sugar for decorating
  • 8 oz / 200 g margarine or unsalted butter (softened)
  • 8 oz / 200 g white self-raising flour
  • 4 large eggs, beaten
  • 12 large plums

Preheat oven to 375 degrees.

Put the sugar and margarine or butter into a large bowl and beat until creamy and almost white in color, about five minutes.

Slowly add the flour and beat again until smooth.

Finally, add the eggs and mix well once more.

Lightly oil a 14-inch / 36-cm cake tin and pour the cake mixture into it.

Wash and dry the plums. Cut in half, remove the stones and then cut into quarters.

Cover the top of the cake with plums, arranged with their skins facing up.

Put the cake in the middle of the oven and cook for 30-40 minutes until the cake mixture, which should have risen up between the plums, is light brown and a knife inserted into it comes out clean.