Recipe Method

Preheat the oven to 160˚C Fan/180˚C.

Measure the ingredients for the cake batter by weighing the eggs in their shells and using that same weight for the flour and butter, adding 20g more butter (eg. 125g eggs, 125g flour, 145g butter). You will also need 80g honey and 10g sugar.

For the caramel, you will need 100g sugar, 65ml water and 45g butter.

Slice the plums in half, remove the stones and then slice each half into 4 wedges.

Arrange the plum wedges on a baking paper lined cake tin. Add a pinch of salt over the plums.

Add the sugar and water to a cold pan over a medium/low heat. Stir the sugar until it has dissolved and then increase the heat to high. Cook the sugar until it forms a light brown syrup and then stir in the butter. This will take around 10 minutes. Be careful not to burn the sugar. Once the butter is incorporated, pour the caramel over the plums.

For the batter, place the butter in a saucepan over a low heat. Once the butter has just melted, stir in the honey and remove from the heat. Crack the eggs into a bowl and whisk in the sugar. Stir in the butter and honey mix, before sifting in the flour in 3 stages. Fold the flour into the mix until you have a thick, smooth batter.

Spoon the batter over the caramel plums, level out and bake in the oven for 30-35 minutes. Use a metal skewer to see if the cake is ready.

Remove the cake from the oven and allow to sit for 10 minutes.

Carefully remove the cake from the tin and flip so the plums are on top.

Slice up the cake and serve with whipped cream.