We're almost at the end of t plum season and incredible as it seems had not bought or done anything with this juicy fruit that I love, but never too late, is it not? I bought a quarter kilo, and bake two tea cakes made just to get the urge to eat something sweet and glossy .As I had a little of Brazilian nuts, (left over Christmas,) I decided to add it to the recipe. And one more thing, I am now using half white sugar and half with brown sugar. Hudge difference.. is much more tasty and healthy I'm sure.
( For two tea cakes ,13 cm diameter )
Melt 2 Tbsp butter. Drizzle evenly over base of pan. Sprinkle with brown sugar. Place plums, skin side down, in pan to cover base.
Arrange plum wedges in concentric circles on top of brown-sugar mixture, overlapping wedges slightly; set aside.
In a large bowl beat butter and two sugar until pale and fluffyAdd egg. beating just until blended. Reduce speed to low; add flour alternately with processed Brazilian nuts. Beat just until mixed, occasionally scraping bowl.
Pour batter over plums in pan, carefully spreading with rubber spatula.
Bake into pre heat oven (220°C) 30 to 40 minutes or until toothpick inserted in center comes out clean, covering pan loosely with foil after 50 minutes if top is browning too quickly.