Ingredients
15 total- 4 M&S Plums, deseeded and cut into wedges
- 3 tbsp soft light brown sugar
- 200g butter, softened
- 200g golden caster sugar, plus 2 tbsp
- 4 large free-range eggs
- 125ml greek yoghurt
- 250g self-raising flour
- 1 tsp baking powder
- 2 tsp ground mixed spice
- 50g ground almonds
- 50g M&S Collection 60% Peruvian Dark Chocolate with Raspberry, roughly chopped
- 100g raspberries, plus extra to serve
- 30g flaked almonds
- 300ml double cream
- 1 vanilla pod, halved and seeds scraped out
Method
7 stepsStep 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Line the base and sides of a 23cm round springform cake tin.
Step 2
Put plums and brown sugar into a bowl and stir well, then set aside until needed.
Step 3
Tip the butter and 200g caster sugar into a large mixing bowl and beat with an electric whisk until pale and creamy. Beat in the eggs, one at a time. Spoon in the yoghurt, flour, baking powder and mixed spice then beat again until well combined.
Step 4
Fold through the ground almonds and chocolate, then pour the cake batter into the prepared tin and smooth out.
Step 5
Spoon over the plums, top with raspberries and sprinkle with flaked almonds. Bake on the middle shelf of the oven for 1 hr, or until just cooked through.
Step 6
Meanwhile, pour the double cream into a mixing bowl and add the remaining 2 tbsp caster sugar and vanilla seeds then whisk to form soft peaks.
Step 7
Remove the cake from the tin and allow to cool slightly. Slice and serve with extra raspberries and vanilla cream.