- Total time 1 hours 30 minutes
- Note + cooling + soaking + macerating
- Difficulty A little effort
- butter, for the tin
- plain flour 125g
- baking powder 1¼ tsp
- egg yolks 90g (about 5)
- caster sugar 200g
- egg whites 150g (about 4)
- condensed milk 397g tin
- evaporated milk 410g tin
- plums 6, stoned and halved
- caster sugar 25g
- sherry 100ml
- double cream 300ml
- icing sugar 15g
- ground cinnamon 1 tsp (optional)
- edible petals to serve (optional)
Heat the oven to 175C/fan 155C/gas 3. Butter a deep 23cm springform cake tin and line with baking paper.
Sift the flour, baking powder and ¼ tsp of salt in a bowl and set side.
Using a stand mixer or electric beaters, whisk together the egg yolks and 100g of the sugar in a large bowl for 3-5 minutes or until thickened – when you lift the beaters it should leave a trail in the mixture.
Ensuring the whisk attachments are clean and dry, repeat for the egg whites and remaining 100g of sugar, and whip together to form a stiff meringue. Tip the sifted dry ingredients into the bowl with the whipped egg yolk and mix well until no lumps remain. Fold a third of the egg whites into the batter, then add the remaining egg whites. Pour the cake batter into the tin and bake for 25-35 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1 hour before poking the top all over with a skewer.
Mix together the sweet milk ingredients in a bowl. Put the cake on a baking tray and pour the sweet milk mixture over it. Allow to sit in the fridge for at least 3 hours or, better, overnight.
Put a plate on top of the cake and carefully flip it over. This will provide you with a flat surface of the cake to garnish.
Meanwhile, to make the drunk plums, toss the plums with the sugar in a bowl to macerate for 10 minutes until juices come out – if the plums are quite sweet, consider reducing the sugar; or, if they are quite sour, add a little more to your taste. Pour over the sherry. Allow to sit for a minimum 30 minutes but preferably overnight.
To make the topping, whip together the cream, sugar and the cinnamon, if using, until it forms soft peaks. Dollop as much cream on the cake as you like. Serve with the drained drunken plums on the side and decorate with edible petals, if you like.
- kcals 555
- fat 24.6g
- saturates 14.2g
- carbs 69.4g
- sugars 58.5g
- fibre 1.3g
- protein 12.7g
- salt 0.7g