This is one of the most traditional, recognisable cakes in Hungary. It’s a simple and very rustic cake, a true home baker’s dessert. The batter is really just a vehicle, so any stone fruit like peaches, apricots, nectarines, or even cherries work perfectly here. Just make sure you’re using fruit in the peak of its season and especially any fruit that’s gotten a little overly ripe.

Serves 6 - 8

Ingredients:

Unsalted butter, for greasing

120g (1 cup) plain (all-purpose) flour

1 tsp baking powder

½ tsp kosher salt

2 large eggs

200g plus 2 tbsp (1 cup plus 2 tbsp) caster sugar

240g (1 cup) plain full-fat Greek yoghurt

80ml (1/3 cup) sunflower/vegetable (canola) oil

8 ripe plums, halved and pitted

1 vanilla bean, halved lengthwise and seeds scraped

1 tsp fennel seeds, lightly ground

Editor’s note: To make a parev cake substitute the Greek yoghurt for a non-dairy one

Method: 

• Preheat the oven to 190°C (375°F). Grease a 22x33-cm (9 × 13-inch) baking dish with a little butter.
• Whisk together the flour, baking powder, and salt in a large bowl. In a separate large bowl, whisk together the eggs and 1 cup of the sugar to make a thick pale yellow mixture. Add the yogurt and canola oil and whisk to combine. Whisk in the dry ingredients until a smooth batter forms. Transfer to the prepared pan. Arrange the plums over the surface, skin side up.
• Mix together the remaining 2 tablespoons sugar, the vanilla seeds, and the ground fennel in a small bowl. Rub together with your fingers until thoroughly combined. Sprinkle the sugar mixture over the top of the cake. Bake for about 50 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Let cool completely in the baking dish before serving. Cover and store any leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Recipe adapted from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (Harvest)

Jeremy is chef patron of Agi’s Counter