You will need:
- 12 plums, halved and stoned
- 3 eggs
- 320 g sugar
- 200 g crème fraiche
- 1 tbsp vanilla essence
- 230 g butter, at room temperature
- 340 g self-raising flour
- 1 orange, juice and zest
- 1 lemon, juiced
- icing sugar for decoration
Step 1:
Preheat the oven to 180°C (350°F/ gas mark 4)
Step 2:
Add the sugar into the mixer bowl, followed by the 3 eggs and the vanilla essence. Lower the whisk attachment, switch on the blender to a medium-high speed and whisk for roughly 2 minutes.
When it is nicely pale and fluffy, carefully start to add the butter, little by little. Spoon in the first batch while the blender is still whisking, allow to mix in, then add the second spoonful. Continue adding the butter one spoon at a time until it is all mixed in.
Whilst still whisking add the crème fraiche, briefly let it mix in, then turn off the mixer.
Step 3:
Now add the flour, orange juice, lemon juice and orange zest. Switch on the blender to a slow whisk and blend for roughly one minute to combine everything, then switch off.
Shake the mixture off the whisk attachment and remove the bowl. Using your spatula, give it a quick mix by hand to make sure that everything is completely blended.
Step 4:
Using your spatula pour the batter into the spring form tin and spread it into the edges and the mould of the tin, finally smoothing over the top.
Step 5:
Individually place the plums at an angle around the edges of the tin, using gentle pressure to push them slightly into the batter. Leave about 1 cm between each plum. Then make a second, inner ring until all the plums are used. Your cake is now ready to bake.
Step 6:
Place the tin into the centre of the preheated oven and bake for roughly 60 minutes. Once baked remove from the oven and allow to cool down before serving.
Step 7:
Decorate the cake with a little icing sugar, then cut into slices and serve with a nice cup of tea. You can add a dollop of fresh cream if you wish!
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