1 cinnamon stick
1/2 inch fresh ginger grated
1 piece of orange peel
300g caster sugar
150g unsalted butter softened (extra for greasing)
170ml soured cream (I used cream fraiche)
350g plain flour sifted
25g baking powder
120g walnut pieces (optional)
Put the plums, ginger, wine, cinnamon, orange peel and 120 g of sugar into a large saucepan.
Pour in enough water to just cover the fruit, then cook over a low heat, stirring to dissolve the sugar.
Poach for about 10 minutes or so until the plums are soft.
Transfer the plums to a bowl and return the liquid to a high heat. Bring to the boil and reduce until it is a runny but slightly sticky sauce. Be careful as it will be very hot.
Preheat the oven to 170c/325F/Gas mark 3. Grease and line the base of a 26cm springform pan.
Remove the stalks and stones and chop the plums into small pieces, keep 150g in reserve.
Cream the butter and remaining sugar until pale and then add the eggs one at a time.
Stir in the sour cream; fold in the flour, baking powder and nuts.
Carefully fold in the plums.
Spoon into the pan and bake for 50-60 minutes or until a skewer inserted in the middle comes out clean.
Set aside to cool in the pan.
Fold the reserved plums through the yoghurt and serve on the side of the cake.
Drizzle the cake slice with the plum and ginger syrup. Enjoy with mug of something warm.