Prep 20 mins (plus cooling) • Cook 50 mins • Serves 12.
2 sheets shortcrust pastry •1 egg-yolk •340 g plain butter cake mix •1 kg canned plums, drained, deseeded, halved •1/3 cup flaked almonds •2 tsps demerara sugar •Icing sugar, to dust.
1 Preheat oven to hot, 200 C. Line a 20- to 30-cm slice pan with baking paper, using one strip for the base and long sides, extending 2 cm over edges.
2 Line base of pan with pastry sheets, overlapping by 1 cm. Brush with yolk and press together to join. Trim pastry to fit pan. Brush with remaining yolk and prick all over with a fork. Bake 12 to 15 mins until lightly golden and crisp. Cool.
3 Reduce oven to moderate, 180 C. Prepare cake mix following packet instructions (see tip).
4 Arrange plums evenly over pastry base, cut-side down. Pour batter over fruit to cover. Scatter with almonds and sugar.
5 Bake 30 to 35 mins, until cake springs back when lightly pressed in centre. Cool in pan 10 mins.
6 Using overhanging paper, lift slice from pan onto a wire rack to cool completely. Dust with icing sugar and cut into slices to serve.
TIP: For a standard butter cake mix, you will need to add eggs, butter or margarine and milk.
PHOTOS: ROB SHAW/BAU ERSYNDICAT ION.COM.AU.