Simon Rimmer served up a delicious plum cake with cream cheese frosting on Steph’s Packed Lunch.

The ingredients are: 150g unsalted butter, 150g golden caster sugar, 3 medium free-range eggs, 175g self-raising flour, 50g ground almonds, 30g natural yoghurt, 30g sunflower seeds, 25g flaked almonds, 1tsp ground cinnamon and 300g fresh plums, destoned and chopped.

For the topping: 100g unsalted butter, 130g icing sugar, 150g cream cheese, 50g strained Greek yoghurt and 1tsp vanilla extract.

To serve: 1 orange, zested, Pinch ground cinnamon and 150g flaked almonds, toasted.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.