A fluffy cake topped with roasted plums is not only a stunning centrepiece dessert, it’s also mouth-wateringly good.  Created by UK-based recipe creator and photographer Suze Morrison (gourmetglow), this cake is soaked in sweet milk so each slice is not only light and airy it’s also incredibly moist. Topped with plums that've been roasted in the high heat of an Ooni oven until charred and juicy, it’s sure to be a festive stunner. 

We think of this as a cross between a classic American angel food cake (which is sponge made without the use of butter) and a milk-based tres leches cake, giving the best combination of texture and taste. The cake's airiness is thanks to the inclusion of whipped egg whites, and it rises up in the cake tin just like angel food cake. Cooked until golden brown, it’s then covered in a combination of evaporated, condensed and full fat milk and is left to rest until it’s completely soaked through,  like a traditional tres leches cake.  

Of course, this cake wouldn’t be complete without the inclusion of roasted fruit–we’ve chosen plums here, but really, any stone fruit will do. Cooked in a cast iron skillet, the fruit gets wonderfully blistered, charred and extra juicy. 

Pro tip: Suze takes the juice left over from the fruit after roasting and drizzles it over the cake, sort of like a fire-roasted coulis; a sauce made from fruit or vegetables, and in this case, luscious plums.