Spiced plum, raspberry and almond cake

Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 23cm round springform cake tin with greaseproof paper.

Place the plums (4) and brown sugar (3 tbsp) into a bowl and stir well. Set aside until needed.

Place the butter (200 g) and golden caster sugar (200 g) into a large bowl. Beat with an electric whisk until pale and creamy. Add the eggs (4) in one at a time, beating well after each addition. Add the yogurt (125 ml), flour (250 g), baking powder (1 tsp) and mixed spice (2 tsp) and continue to beat with electric beaters until well combined. Fold through the ground almonds (50 g) and chocolate (50 g), then pour the cake batter into the prepared tin.

Flatten the cake batter out with a palette knife. Spoon the plums over the cake batter and sprinkle with the raspberries (100 g). Sprinkle with flaked amonds (30 g) and place on to a tray in the middle shelf of the oven for 1 hour or until cooked through.

Place the double cream (300 ml), golden caster sugar (2 tbsp) and vanilla (1) into a medium bowl and whisk until softly whipped. Remove the cake from the tin and cut into wedges. Serve with whipped vanilla cream alongside.