Always check the labels of the products you use.
Method
- 1
Macerate the plums. Toss the plums with 40 g sugar, the orange zest and juice and leave 20 minutes while the oven heats to 165 °C (145 °C fan). The sugar and citrus soften the plum skins and draw out some juice for the batter.
- 2
Prepare the dish. Butter the dish and arrange the plums in it cut side up, pouring any juice over them.
- 3
Make the batter. Whisk the eggs with the 100 g sugar until smooth, then add the flour, ground almonds and salt. Whisk in the cream and vanilla to a smooth, pourable batter.
- 4
Bake. Pour the batter around the plums and bake 55-65 minutes, until golden, set at the edges and only barely trembling in the middle (71 °C). The low oven keeps this rich, creamy batter custardy rather than rubbery.
- 5
Finish. Sprinkle with the remaining sugar while hot and let stand 15 minutes. Serve warm or at room temperature.
Storage
Keep covered in the fridge for up to 2 days. Serve at room temperature.
EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 103 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
19.7 g per serving
39.4 % of the 50 g daily maximum · 78.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 cm round or oval baking dish (about 2 litres)
- bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 345 kcal |
| Protein | 4.7 g |
| Carbohydrate | 32.8 g |
| of which sugars | 26.9 g |
| of which free sugars | 19.7 g |
| Fat | 22.6 g |
| of which saturates | 13 g |
| Fibre | 1.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
