400gdark red plums – halved and stones removed(21 small plums or 8 large ones)
100gunsalted butter – softened
100ggolden caster sugar
25gground almonds(I ground my own whole almonds)
200gwholemeal spelt flour
pinchof bicarbonate of soda
125mlkefir, buttermilk or sour milk
Melt the butter in a small pan over low heat.
Pour into a 23cm (9") round silicone mould or non-stick cake tin – make sure it’s not one with a loose bottom.
Scatter in the sugar over then drizzle the rose syrup over the top so that it’s evenly distributed.
Lay the plums on top skin-side-down to cover the bottom of the tin.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs, one by one, followed by the ground almonds.
Sieve in the flour, baking powder and bicarb, then stir until just combined.
Finally stir in the kefir, buttermilk or sour milk.
Spoon the batter over the top of the plums. Level the top with the back of a spoon and bake in the middle of the oven for about 40 minutes. The top should be well risen, firm and golden, but try not to over bake.
Allow to cool in the tin for a few minutes, then carefully turn out onto a plate.
Delicious eaten warm with custard, but almost as good cold. Will keep for a couple of days in sealed container.