Wash the plums and cut them into halves or quarters — removing and discarding the pips. Lightly grease a 24 cm (9½ in) x 6 cm (2½ in) high springform cake tin with butter, then line with baking paper, flattening it onto the bottom and sides of the tin as closely as possible.
Put the eggs into a bowl with the vanilla and the
Put a few of the plums onto the bottom of the cake tin and scrape out the batter over them. Tip the remaining plums over the batter. Sprinkle the top with the remaining 2 tablespoons of sugar.
It may be a good idea to put a piece of foil or an oven tray under your cake tin to collect any spillage.
Serve plain, sprinkled with icing sugar or with a dollop of fresh, lightly sweetened whipped cream or mascarpone cream.
© 2003 Tessa Kiros. All rights reserved.