Ingredients

500g Coop British plums
Zest 1 lemon
75g Coop unsalted butter, softened
110g light brown soft sugar
100g ground almonds
2 Coop British eggs
1/2 tsp almond extract
100g Coop self raising flour
75ml fresh orange juice
130g icing sugar
75g Coop British blackberries

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Line a baking tray (roughly 24cm x 18cm) with greaseproof paper

3. Quarter and stone the plums, mix with the lemon zest and set aside

4. Beat the butter softened, with the light brown soft sugar, then add the ground almonds, eggs and almond extract

5. Whisk until creamy, then stir the flour and orange juice

6. Put two thirds of the plums in the baking tray, spoon over the cake mix and bake for 30 mins

7. Meanwhile, heat the rest of the plums in a pan with the icing sugar until soft, then purée

8. To serve, scatter the blackberries over the bake, then drizzle over the purée