In season summer harvest

Make the most of bountiful late-summer tomatoes, figs, plums and grapes with our fruity savoury dishes and bakes.

- DAVID MORGAN

Spiced plum cake

PREP + COOK TIME 1 HOUR 15 MINUTES

SERVES 12

2 cups (300g) plain flour

2 teaspoons baking powder

2 teaspoons ground ginger

2 tablespoons Dutch-processed cocoa powder

¼ teaspoon salt

180g butter, softened

1 cup (220g) firmly packed brown sugar

3 eggs

¾ cup (180ml) buttermilk

8 blood plums, quartered, or 16 small plums, halved

1 teaspoon ground cinnamon

¼ cup (55g) coconut sugar

icing sugar and double cream, to serve

1 Preheat oven to 180°C/160°C fan. Grease a 24cm springform cake pan; line base and side with baking paper.

2 Sift the flour, baking powder, ginger, cocoa and salt into a large bowl. Beat the butter and brown sugar in a medium bowl with an electric mixer until light and creamy. Beat in eggs, one at a time. Stir in sifted dry ingredients and buttermilk in two batches.

3 Pour the batter into prepared pan. Arrange the plum pieces on top, cut-side up. Sprinkle with the cinnamon and coconut sugar.

4 Bake cake for 50 minutes or until a skewer inserted into the centre (but not through a piece of fruit) comes out clean. Cool the cake in the pan.

5 Dust with sifted icing sugar and serve with thick or whipped cream, if desired.

Slow-roasted tomatoes with lamb chops

PREP + COOK TIME 45 MINUTES SERVES 4

1kg truss tomatoes