Instructions

1. 1

   Grease a square baking tin of about 16 cm with the butter or margarine and stand it empty in the basket to check the clearance. A large tin will not fit; only if air can circulate all round will the edge turn short and crisp everywhere.

2. 2

   Mix the plain flour with the sugar and the salt, add the cold butter or margarine in pieces along with the egg and quickly work everything into a smooth shortcrust pastry. Kneading for too long makes the dough tough.

3. 3

   Wrap the dough in cling film and chill it until firm.

4. 4

   Wash the damson plums, halve them and remove the stones.

5. 5

   Press the dough over the base of the tin and push up an edge two fingers high. Scatter the breadcrumbs over it, as they soak up the escaping juice and keep the base dry.

6. 6

   Layer the damson plums tightly over the base, cut side up and overlapping like roof tiles, and sprinkle with the cinnamon and the tablespoon of sugar.

7. 7

   Preheat the airfryer to 160 °C, because at a higher heat the shortcrust edge darkens before the fruit is soft.

8. 8

   Stand the tin in the basket in a single layer with space around it and do not stack anything on top; only one tin will fit, so larger quantities are baked in two batches. Bake at 160 °C.

9. 9

   Carry on baking at 160 °C until the damson plums have collapsed and the edge is golden. The cake is not turned, because the fruit would slip and the hot juice would run over.

10. 10

    Leave the cake to cool in the tin, then loosen it from the edge with a knife and lift it out.