Ingredients
- 185 g (6 1/2 oz) unsalted butter, chopped
- 95 g (3 1/4 oz/1/2 cup) soft brown sugar
- 115 g (4 oz/1/2 cup) caster (superfine) sugar
- 3 eggs
- 1 teaspoon finely grated orange zest
- 310 g (11 oz/2 1/2 cups) self-raising flour, sifted
- 1 teaspoon ground cardamom
- 185 ml (6 fl oz/3/4 cup) milk
- 4 tinned plums, drained and patted dry, then cut in half
- 1 tablespoon raw (demerara) sugar
- thick (double/heavy) cream, to serve
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease eight 250 ml (9 fl oz/1 cup) ceramic ramekins or dariole moulds and dust with flour, shaking out the excess.
2. Put the butter, brown sugar and caster sugar in a bowl. Cream using electric beaters until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange zest. Fold the flour and cardamom through the mixture alternately with the milk until combined and smooth.
3. Spoon the batter into the ramekins and place a plum half, cut side down, on top of each. Sprinkle with the raw sugar, then place the ramekins on a baking tray.
4. Bake for 30-35 minutes, or until the cakes are golden and firm to the touch. Serve warm or at room temperature, with cream.
