Blackberry and Plum Cake
4 eggs
175g castor sugar
110g plain flour
75g melted butter
4 large plums or 8 Victoria plums, halved and stone removed, cut into quarters
125g blackberries
1 apple, quartered, cored and thinly sliced
Set oven to 160oc and line a 22cm cake tin with parchment paper.
Separate the eggs and whisk the yolks with 150g of the sugar until thick and pale – use an electric whisk. Whisk the egg whites in a separate bowl to stiff peaks and fold in the remaining 25g sugar.
Mix a third of the egg whites into the egg yolk mixture. Fold in the flour and butter gently. Then fold in another third of the egg white and then the rest.
Pour batter into the tin and press the plum and apple slices on top. Scatter over the blackberries and bake until an inserted skewer comes out clean – about 40 minutes.
Cool in the tin for 10 minutes then remove. Dust with icing sugar and serve with cream.
Plum Cordial
500g plums, stone removed and chopped
Zest and juice 1 lemon
275g castor sugar
Simmer the plums, lemon zest and juice and 500ml of water until the blackberries have broken down – about 20 minutes. Strain through a sieve – pressing to get as much of the juice as possible.
Strain again through muslin and return to a saucepan. Add the sugar and simmer until the sugar dissolves. Transfer to sterilized bottles and refrigerate.
Dilute with water, sparkling wine or tonic.
