Delicious Black Doris plum Bakewell cake makes a super easy dessert that can be prepared ahead of time. Raspberries, blueberries and strawberries are also great options.

The Black Doris plum sauce is such an easy addition that really takes this dessert up a notch. I like to serve the cake with softly whipped cream, but ice cream or custard are also great options.

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BLACK DORIS PLUM BAKEWELL CAKE

Keyword: SWEET TREATS

Difficulty: Easy

Ready In: 1 hour

Serves: 8

Delicious Bakewell cake makes a super easy dessert that can be prepared ahead of time. I’ve used Black Doris plums in this version, but raspberries, blueberries and strawberries also work well.

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Ingredients

CAKE

150 g butter, softened (5.3oz)
2/3 cup caster sugar (150g/5.3oz)
1 cup plain flour (150g/5.3oz)
1 1/4 cups ground almonds (150g)
1 1/2 tsp baking powder
2 eggs (size 7)
1 tsp vanilla essence
3 Tbsp plum jam
200 g drained, tinned Black Doris plums (reserve the syrup) (7oz)
40 g sliced almonds (1.4oz)

PLUM SAUCE

3/4 cup syrup from tinned Black Doris plums (185ml)
1 Tbsp caster sugar
2 tsp cornflour dissolved in 2 tsp cold water

TO SERVE

Icing sugar, to dust cake
Cream or ice cream
Leftover Black Doris plums (optional)

Instructions

BAKE CAKE
Preheat oven to 160ºC (320ºF) fan bake. Grease a 22-23cm springform tin and line with baking paper.
Using an electric mixer or food processor, cream butter and sugar until pale. Add flour, almonds, baking powder, eggs and vanilla essence and beat or process until combined.
Tip half the mixture into the prepared tin and smooth out. Dollop small portions of the jam all over. Cut Black Doris plums into quarters and remove stones. Gently press the plums on top of the cake and jam. Spread the remaining cake mixture over the top of the plums - you might find it easiest to use your hands. Don’t worry about covering the fruit completely.
Scatter almonds over the top. Bake for 40-45 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean.
MAKE SAUCE
While cake is cooking, make plum sauce. Bring the syrup, sugar and cornflour to a gentle simmer in a small saucepan. Cook for 5-10 minutes, until thickened a little. Transfer to a small jug.
SERVE
Serve cake warm or at room temperature. Dust with icing sugar and serve with plum sauce, cream or ice cream and leftover Black Doris plums (optional).

Recipe Notes

WINE MATCH: Choose your favourite dessert wine. Tea is a good match too.
GLUTEN-FREE OPTION: This cake can be made gluten-free - it’s almost as nice! Replace the plain flour with plain gluten-free flour and ensure baking powder is gluten-free. Make sure you use maize cornflour, not wheaten cornflour.
INGREDIENT NOTES / SWAPS: I like tinned Black Doris plums as they’re nice and sweet, and you can use the syrup to make the plum sauce. You could use fresh plums and omit the sauce. Alternatively, any berries (fresh or frozen) would work well. Use any flavour jam you like. Instead of the plum sauce, you could make a berry sauce. Use 1 cup berries, 1/4 cup sugar and 2 tsp cornflour dissolved in 2 Tbsp cold water. Simmer until you have formed a sauce (about 15 minutes).
MAKE AHEAD: Cake and sauce can be made a day in advance. Dust with icing sugar just before serving.
STORING AND REHEATING: Cake can be stored in an airtight container at room temperature for a couple of days, or in the fridge for 5 days. Sauce will keep for at least a week, refrigerated.