I was inspired by a recipe I saw on Food 52 for a sponge cake that is the perfect base to build on and add your own twist and variations. I adapted it slightly to the ingredients I had available . Decided to use some fresh seasonal plums because I just love the color. Also added some ground cardamom because it adds a lovely perfume to the cake. Was delicious served with a dollop if Greek yoghurt . Would also be great served with whipped cream or mascarpone .
375ml castor sugar
5ml vanilla extract
10ml baking powder
10ml ground cardamom
2 ripe plums
45ml cinnamon sugar
Cream the butter and castor sugar very well until light and fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
Sift the flour, baking powder and ground cardamom and add to the creamed mixture alternately with the buttermilk. Mix until well blended.
Spoon the mixture into a greased and base lined 22cm cake tin.
Halve the plums and remove the pip. Cut into slices. Arrange the slices on top of the cake batter. Sprinkle with cinnamon sugar.
Bake at 180 C for 30-40 minutes or until a skewer inserted into the cake comes out clean.
remove from the oven and cool in the tin. Carefully turn out and place on a serving plate. Sift over a little icing sugar and serve with Greek yoghurt, whipped cream or mascarpone.