200g (approx. ¾ cup) caster sugar
150g (approx. 1 cup plus 4 tbsp)
1 tsp baking powder
150g butter, softened
2 large eggs, at room temperature
½ cup milk
1 tsp vanilla essence
10 stoned prunes
4 plums, stoned and quartered
80g (approx. ¾ cup) shelled walnuts or pecans
60g (approx. 4 tbsp) raw sugar
1 tsp cinnamon
Ingredients provided by:
Preheat oven to 160°C fan bake and grease a 26cm non-stick spring-form cake tin.
In a food processor, place sugar, flour and baking powder and pulse for a few seconds to aerate. Add butter, eggs, milk and vanilla. Process until batter is smooth (about 20 seconds), scraping down the sides of the bowl as you go. Pour batter into cake tin then dot with prunes and plum pieces.
Mix together nuts, sugar and cinnamon then sprinkle over the fruit. Dot with butter. Bake for
1 hour (check after 50 minutes) or until golden brown and crisp.
Serve warm with a little thick cream, flavoured with nutmeg if you like.