Plum cheesecake cake

An absolutely wonderful cake. This plum cheesecake cake consists of a layer of delicious baked cheesecake with plums and almonds on a light cake. Soft, moist and wonderfully moreish, with the plums beautifully incorporated into the cheesecake layer. A serious contender for the best plum cake of the season!

Ingredients for the cake:

• 125 g butter
• 150 g caster sugar
• 2 large eggs
• 180 g plain flour
• 60 g potato starch
• 1½ tsp baking powder
• 90 g sour cream
• 1 tsp almond extract

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until very pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour, potato starch and baking powder directly into the bowl, then add the sour cream and fold together with a spatula, only until combined. The batter will be quite thick.

Grease a 23 × 30 cm baking tin with butter and line with baking paper. Transfer the batter to the tin and spread evenly with a spatula.

Ingredients for the cheesecake layer:

• 600 g full-fat or semi-fat curd cheese, finely ground three times
• 60 g butter
• 3 large egg yolks
• 150 g caster sugar
• 3 tsp potato starch
• 1 tsp almond extract (or vanilla extract)

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until pale and fluffy. Add the egg yolks, one at a time, continuing to beat. Add the ground curd cheese, potato starch and almond extract and beat until thoroughly combined.

Additionally:

• 500 g plums
• ½ cup flaked or slivered almonds

Remove the stones from the plums.

Spoon the cheesecake mixture over the cake batter in the tin and spread evenly. Arrange the halved plums on top, cut-side up. Sprinkle with the flaked or slivered almonds.

Bake the plum cheesecake cake at 175°C for approximately 60 minutes. Remove from the oven and leave to cool. Dust with icing sugar before slicing and serving.

Enjoy!