A delicious, Italian-style vanilla sponge cake with pine nuts is topped with ripe plums and flavoured with cinnamon.
4 people made this
Makes: 1 cake
250g plain flour
2 teaspoons baking powder
3 tablespoons pine nuts
½ teaspoon salt
200g caster sugar
100g butter, melted
2 teaspoons vanilla extract
500g fresh plums, stoned and halved
30g caster sugar
1 teaspoon ground cinnamon
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Lightly grease a 23cm cake tin with baking paper.
Sift flour and baking powder together in a bowl; add pine nuts and salt.
Beat eggs and 200g caster sugar together in a bowl until light and fluffy. Add milk, melted butter and vanilla; gradually add flour and pine nut mixture, stirring well after each addition until smooth.
Pour the cake mixture into prepared tin. Arrange plums on top in a pattern. Mix 30g caster sugar and cinnamon together in a small bowl; sprinkle sugar mixture on top of plums.
Cook cake on a baking tray in preheated oven for 35 to 40 minutes, or until sugar has caramelised on top.
Cool cake on a wire cooling rack for 10 or 15 minutes; serve warm.