The plums will fit snugly into the base of the tin, so squash them in, as they will shrink when it cooks. I used caramel from a tin for the centre of this loaf. Alternatively, you could make your own.

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If you want a dessert that sounds fancy but is actually a one bowl masterpiece, look no further. There are no two better items for keeping a cake moist than the Italian duo of olive oil and ricotta.