Greengage, honey and spelt cake


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  • 350g of greengage plums, halved and stones removed
  • 175g of butter, diced
  • 80g of soft brown sugar, plus 1 extra tbsp to sprinkle over the top
  • 3 eggs
  • 100g of honey
  • 100g of spelt flour
  • 100g of plain flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 tsp baking powder
  • 60g of buttermilk
  • créme fraiche, to serve (optional)
Preheat an oven to 170°C/gas mark 3 and line a 20cm springform baking tin with greaseproof paper
Place the butter and sugar in a food mixer and beat together until light and smooth (you can also do this by hand)
Beat in the eggs, followed by the honey, buttermilk, flours, baking powder and spices and mix until incorporated
Pour the cake batter into the lined tin and smooth over the top using a spatula. Arrange the greengages cut-side up in a circular pattern covering the whole cake
Bake for 60–75 minutes, or until a knife comes out clean when pierced in the centre of the cake. Be sure to check the cake after 30 minutes of cooking time and cover with foil if it's browning too quickly
Leave to stand for a few minutes, then turn out onto a wire cooling rack. Some of the greengages may have sunk into the middle of the cake – this is fine
Serve warm, ideally with a dollop of crème fraîche on the side
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