- 8–10 Honey Punch plums
- 150 g caster sugar, plus extra for sprinkling
- 3 free-range eggs
- 1 t vanilla extract
- 240 g flour
- 1½ t baking powder
- 150 g butter, melted
- 200 g white chocolate, chopped
- 5 g fresh thyme
- ½ cup milk
- honey, for drizzling
- mascarpone or plain yoghurt, for serving
Preheat the oven to 180°C.
Halve and quarter the plums and remove the stones. Arrange in a greased 24 cm springform cake tin. Sprinkle with 1–2 T caster sugar.
Beat the eggs, vanilla and remaining sugar until pale and fluffy. Fold in the flour and baking powder, then whisk in the melted butter, chocolate, thyme and milk.
Pour the mixture over the plums and bake for 1 hour, or until a skewer comes out clean. Allow to cool for 20 minutes, then turn out onto a serving plate.
Drizzle with honey and serve with mascarpone or plain yoghurt.
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