Ingredients
4 eggs, separated
185g caster sugar
110g plain flour, sieved
80g melted butter
2 tbs finely chopped blanched almonds
4 plums, halved and pitted
125g blackberries
Icing sugar and pouring cream, to serve
Method
Preheat oven to 160C. Butter a 22cm springform cake tin and line it with baking paper. Whisk egg yolks and 150gm sugar in an electric mixer until thick and pale. Whisk egg whites to soft peaks in a separate bowl, then gradually add remaining sugar and whisk until smooth and tripled in volume.
Fold a third of the egg white into yolk mixture, gently stir in flour and butter, then gently fold in remaining egg white. Scatter almonds over mixture and fold to just combine, then pour batter into prepared tin and smooth top. Gently press plum halves into top, scatter half the blackberries in between and bake until a skewer inserted in the centre withdraws clean and cake is golden brown (40-50 minutes). Cool briefly in tin, then remove from tin and cool on a wire rack until just warm (30 minutes). Scatter with remaining blackberries, dust with icing sugar and serve with pouring cream.
