I made this cake the other day and found it to be utterly delicious! It's fresh and sweet, but not too sweet. The cake does not rise particularly high; when baked it is maybe 2 inches tall. The recipe is written in weights, so you'll need a metric scale to measure everything out. If you don't own a scale, I highly recommend you buy one if you plan to do much baking in your life. I find it an indispensible tool.

Fresh Plum Cake
adapted from The Kitchen Diaries by Nigel Slater
makes about 6 slices

75g of butter
75g of caster or superfine sugar
1 egg
35g of flour
3/4 tsp baking powder
90g almonds, ground in a processor to fine rubble
8 plums, stones removed and cut into pieces

Preheat the oven to 350°F. Line a loaf tin with baking paper, or butter and flour the inside of the pan.

Cream the butter and sugar until pale and fluffy. Beat in the egg. Fold in the flour baking powder and almonds.

Pour the batter into the loaf tin and stick the plum pieces in to the batter, making sure to put some right to the edges.

Bake for 30 to 40 minutes, or until a skewer inserted into a batter area comes out clean.

Leave to cool slightly in the tin, then remove to a rack.