So, here’s my adapted version. It’s bloody phenomenal cold, and I can imagine it being even better warm with a bit of whipped double cream.
225g butter (hell yeah)
About 3/4 tbsps of the sweetener of your choice – I used Agave Nectar & honey
3 large eggs
200g ground almonds
100g coconut flour
2 tsp baking powder
1tsp vanilla bean paste/extract
150ml natural youghurt
About 5 or 6 plums, stoned and quartered
An 8inch loose bottom cake tin, greased and lined.
Pre-heat your oven to 170 degrees centigrade.
Cream the butter and sweetener until pale and fluffy.
Add the lightly whisked eggs, a little at a time. it might curdle but don’t worry.
Mix together the dry ingredients separately, then add them to the wet mixture, a bit at a time.
Add the yoghurt and vanilla paste and combine well.
Pour the batter in to your cake tin and lay out the plums on top however you like. They shrink in the oven, so be generous.
If you have them (I didn’t), scatter some flaked almonds across the top.
Bake the whole beautiful thing for about 1 1/4 hours. Check after an hour with a skewer. If it’s wet, keep going but check every few minutes. After an hour of cooking, I placed a foil cover over the cake to stop it browning too much.
This cake has a lot of butter in, so I would place a meat dish in the bottom of the oven if I were you, as some of the melting butter seeped out of my loose cake tin. Just a tip!!!
Eat the unctuous plummy mass as soon as it is cool enough.