Prep time 1 1/2 hours
800g local plums, halved, stones removed
3 eggs, room temperature
175g butter, room temperature
1/3 cup brown sugar
1 cup caster sugar
1 tsp vanilla essence
2 cinnamon sticks
1/2 cup ground almonds
1 1/2 cups self-raising flour, sifted
Whipped cream, or vanilla ice-cream to serve
Preheat oven to 180C. Grease a 6cm-deep, 22cm (base) round cake pan and line base with baking paper.
Start by melting 50g of the butter and add it to the base of the cake tin then sprinkle with brown sugar.
Place the plums skin side down to cover all the base.
Beat the remaining 125g of butter with the caster sugar and vanilla essence on high speed for 4 mins or until creamy. Add in the eggs, 1 at a time, beating well after each one.
Gently fold in the flour and almond into the mixture and spoon it over the plums. Bake for 50 mins or until skewer comes out clean.
Turn it over onto a serving plate and serve with Kolios Greek Yogurt.