This plum torte is a moreish, buttery cake topped with sweet plum halves that sink and turn jammy as it bakes. Finish with a dusting of lemon juice, cinnamon and sugar for a delicate, crunchy topping. Made mostly with store-cupboard essentials, it’s a great bake to enjoy as the seasons change from summer to autumn. Serve warm or at room temperature, plain or with a dollop of cream or ice cream.

Ready in: 1 hour 15 minutes

Serves: 8

Ingredients

115g unsalted butter, softened

150g granulated sugar, plus around 2-3 tbsp extra for the topping

125g plain flour

1 tsp baking powder

A pinch of salt

2 large eggs

12 small plums, halved and pitted

2 tsp fresh lemon juice

1 tsp ground cinnamon

Method

1. Preheat the oven to 180C. Grease a 23cm springform cake tin and line the base with baking paper.

2. Sift the flour, baking powder and salt into a small bowl and combine.

3. Place the butter and sugar in a separate bowl then use an electric whisk to beat until light and fluffy. Add the eggs one by one, beating well after each addition.

4. Next, add the sifted dry ingredients and mix briefly until just combined.

5. Spoon the thick batter into the prepared tin and smooth the top. Arrange the plum halves skin side up over the batter, pressing them down very slightly.

6. Mix the remaining sugar and cinnamon together. Pour the lemon juice over the plums, then sprinkle the sugar mix evenly over the top.

7. Bake in the oven for 45 to 50 minutes, until the cake is golden and a skewer inserted into the centre comes out clean.

8. Once cooked, allow the cake to cool slightly in the tin before transferring to a wire rack.

Serve warm or at room temperature, plain or with a dollop of cream or ice cream.