Plum Crunch Cake

READY IN: 1hr 20mins
SERVES: 8-10




  • Preheat oven to 160°C.
  • Butter and line the base of a 2 lb loaf tin.
  • Lightly beat the eggs and yolk with a pinch of salt.
  • Beat the butter and sugar in a bowl until light and fluffy.
  • Pour in the eggs a little at a time, beating well after each addition.
  • Fold in the flour with the orange zest and two tablespoons of the juice.
  • Fold in the chopped plums (or other fruit you are using).
  • Spoon into the prepared pan.
  • Scatter the plum wedges over the top.
  • Bake for 50 minutes or until a skewer inserted comes out clean.
  • Cool for 10 minutes, then turn out on a wire rack.
  • Mix the remaining orange juice with the lemon juice and caster sugar.
  • Spoon over the cooling cake and sprinkle with the crushed sugar pieces.