Preparation time 45 mins, cooking 1 hour approximately.
A delicious and Versatile cake. Substitute the plums and cherries for any seasonal fruit.
250 gm unsalted butter, at room temperature, plus extra for greasing
220 gm light brown sugar
700 gm plums cut into even slices
100gm cherries pitted and halved
300 gm plain flour
45 gm polenta
2 tsp baking powder
290 ml milk
2 tsp vanilla extract
360 gm caster sugar
6 eggs, separated
Preheat oven to 170C. Melt 75gm butter in a saucepan over medium heat, add brown sugar, stir occasionally until dissolved (3-4 minutes). Spread in base of a buttered 22cm x 32cm cake tin, arrange plums in slightly overlapping slices with the cherries in the gaps between the plums.
Combine flour, polenta, baking powder and ½ tsp salt in a large bowl and set aside. Combine milk and vanilla in a separate bowl and set aside. Beat remaining butter and 330gm sugar in an electric mixer until pale and fluffy (4-5 minutes). Add egg yolks one at a time, beating well after each addition. Mixing on low speed, add one-third of the flour mixture then half the milk mixture and mix to just combine. Add remaining flour mixture, then remaining milk mixture, mix to just combine, then transfer to a large bowl.
Whisk eggwhite and a pinch of salt in an electric mixer until foamy (2-3 minutes). Whisking continuously, gradually add remaining sugar and whisk until medium peaks form (2-3 minutes).
Fold half the eggwhite mixture into batter, then fold in remaining eggwhite mixture. Spoon into cake tin over fruit, spreading evenly. Bake until cake is golden and centre springs back when lightly pressed (50 minutes-1 hour), cool in tin (10 minutes).
Using a palette knife go around sides of tin to loosen cake. Place a serving platter on top, carefully invert and gently shake tin to release cake.
Serve with icecream, yoghurt or custard.