Ingredients

Method

• 200 g caster sugar, plus extra for dusting
• 2 large free-range eggs
• 100 g self-raising flour, sifted
• 1 t baking powder
• 150 g Woolworths macadamia nut flour
• a pinch salt
• 1 x 250 g tub Woolworths’ fresh custard, plus extra for serving (optional)
• 9-10 Woolworths small Flavourburst plums, stoned and quartered

Method

Ingredients

1. Preheat the oven to 170°C. Grease and line a 27 x 16 x 4 cm rectangular baking tin or a 23 cm round springform cake tin with baking paper.

2. Using a hand-beater or a stand mixer with the paddle attachment, beat the sugar and eggs for 4–5 minutes, or until thick and pale.

3. In a separate bowl, mix the dry ingredients – use your fingertips to sprinkle in the macadamia nut flour to remove any lumps. Fold 175g custard into the egg mixture and remove the bowl from the mixer.

4. Using a spatula, fold the dry ingredients into the wet to gently incorporate. The batter might be slightly lumpy, but this is because of the coarse macadamia nut flour, so be sure not to overmix.

5. Pour the batter into the cake tin, then spoon the remaining custard over the surface of the cake. Arrange the plum quarters in lines on the surface of the batter and dust with caster sugar.

6. Bake for 40–45 minutes, covering with foil if the cake browns too quickly in the last 15 minutes. Cool in the tin before removing. Serve warm with custard or vanilla ice cream.

Cook's note: The small Flavourburst plums are best for this recipe as the quarters bake perfectly in the time allocated. Be sure to use ripe plums for the perfect bite.

Find more cake recipes here. 

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen