12 plums, halved and stoned

150 grams butter

175 grams caster sugar

1 teaspoon vanilla essence

3 large eggs

100 grams ground almonds

100 grams brown rice flour

1 teaspoon baking powder

1 teaspoon ground ginger

finely grated zest and juice 1 orange

Line a 22cm square tin or a 24cm round tin with baking paper. Heat oven to 160°C fan bake.

Cream butter, sugar and vanilla until pale and creamy.  Beat in the eggs one at a time.

Add almonds, rice flour, baking powder, ginger and orange zest and juice.  Fold together using a large metal spoon.  Tip into the tin.

Keep 4-6 of the plum halves to one side, and arrange the rest on the cake batter cut side up.

Bake for 30 minutes and while it’s baking slice the remaining plum halves into thinner slices.  Quickly remove cake after 30 minutes and arrange the thinner slices on top and return the cake to the oven for a further 30 minutes or until it’s firm to the touch.

Serve as is with cream or yoghurt or sprinkle some icing sugar over the top first.

Super fruity and delicious!