TIP: Cake is best made on day of serving but leftovers will keep for up to two days in an airtight container in the frige.
Ingredients
Method
Invert base of a 22cm springform pan (base measures 21cm). Grease and line base and side with baking paper, extending paper 3cm above pan edge.
Reserve 20g butter. Beat the remaining butter with caster sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in almond meal, then sifted flour and milk in two batches until combined. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 25 minutes, or until pale golden and cooked when tested with a skewer.
While cake is cooking, melt reserved butter in a medium non-stick frying pan over a medium to high heat. Add plums. Cook for about 4 minutes, turning occasionally, until lightly browned. Sprinkle over extra sugar and cinnamon. Add 1 tblsp water. Gently stir until sugar is dissolved. Remove. Cool slightly.Â
To make meringue, beat egg whites in the same clean bowl of an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved. Beat for a further 2 minutes, or until smooth and glossy. Arrange plums over top of warm cake. Reserve any syrup in the pan. Set aside. Gently dollop meringue over plums. Scatter over almonds. Return to same oven. Cook for about 25 minutes, or until meringue is firm and lightly browned. Cool cake in pan.
Transfer the cake to a serving plate. Drizzle over reserved syrup. Serve with custard.
