Although plums are commonly known as a summer fruit, Adrianna Jasmine associates the little purple delights with Christmas. Perhaps she’s a fan of The Nutcracker #sugarplumfairy
8 ripe plums, quartered and stoned
zest 2 lemons
4 tbsp brandy (optional)
100g soft butter
100g light brown sugar
100g self-raising flour
50g ground almonds
3 tbsp flaked almond
Clotted cream, to serve
Heat oven to 180C/160C fan/gas 4. Pop the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to marinade.
Using an electric whisk, whisk the butter, eggs, flour and ground almonds until everything is combined and smooth.
Tumble the fruit into a buttered shallow baking dish, spoon over the cake mixture, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Remove from the oven and serve warm with clotted cream.
Perfect for Christmas Eve whilst reading Sweet Jasmine, Cakes and Magic by the fire.