Image Courtesy of Australian Summer Stonefruit
Plums are only around for a short time and that time is now, so while they are in season you can enjoy this scrumptious seasonal dessert courtesy of Australian Summer Stonefruit
Method
1. Preheat oven to 160C fan forced, line the sides and base of a 23cm tin.
2. Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered.
3. Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla. Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour.
Makes 10 servings
| Prep Time: | 30 = marinating time |
| Cooking Time: | 60 mins |
| Ready in: | 90 + mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1847 kj |
| Calories | 441 kcal |
| Fat | 32 g |
| Saturated Fat | 13 g |
| Total Carbohydrate | 30 g |
| Total Protein | 8 g |
| Fibre | 3 g |
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