Method

• Preheat the oven to 170 degrees on fan bake
• Line a 22cm cake tin with baking paper
• Soften the butter and cream together with the sugar until light and fluffy
• Add the yolks one at a time, incorporating the first one well before adding the second one
• Add the vanilla, flour and baking powder and mix through
• Press the mixture into the bottom of the cake tin and cook in the oven for approx
• 20 minutes until it is light golden and cooked when tested with a skewer
• While the base is cooking, prepare the plums
• Cut, destone and slice the plums
• Place the plums in a pot with cinnamon and honey
• Cook on a moderate heat until the plums are softened and there is minimal liquid
• Add the cornflour and mix through to thicken the plums
• Spread over the base of the cake once it is cooked
• Drop the oven temp to 160 degrees
• To make the meringue, place the egg whites and sugar in a beater bowl and then heat a pot half full of water that the beater bowl sits over to a simmer
• Place the egg whites and sugar over the simmering water and keep them moving with a whisk
• Heat gently to dissolve the sugar
• Do not allow the egg whites to get too hot, the aim is just to melt the sugar
• Once the sugar is dissolved, whisk the egg whites in the beater until they are tripled in size and thick
• Spread the meringue over the plum layer of the cake and scatter over the chopped pecans
• Place the cake in the oven and cook for approx
• 35 minutes until the meringue is crispy on top
• Allow the cake to cool completely before cutting and serving