Plum cake

Gareth continued the fruity theme of 2012 with a caramelized plum cake, liberally covered in a tasty batter topping, dusted with icing sugar and served with cream. For this, we applaud him.

Mieze’s plum cake

This recipe (from Stephanie Alexander’s “The Cook’s Companion”) calls for blood plums like ‘Satsuma’ but I used orange-fleshed European plums courtesy of my neighbour’s productive old tree.

Cake
275 g softened butter
250 g sugar
200 g plain flour
200 g self-raising flour
pinch of salt
3 eggs, lightly beaten
100 ml milk
1/3 cup bread crumbs
2/3 cup ground almonds
Around 12-20 plums, halved and stoned dude

Topping
125 g butter
200 g sugar
2 tsps ground cinnamon
4 eggs

Preheat oven at 180°C (a little cooler in a fan-forced oven) and grease a 28 cm spring-form tin. Cream butter and sugar well, then mix in flour and salt. Add eggs and milk and mix to make a light dough. Spoon the batter into the tin to no more than 1/4 of its volume, spread lightly then sprinkle almonds and breadcrumbs over the top. Arrange the plums cut-side up in concentric circles working from the outside in.

To make the topping, melt butter and stir in sugar and cinnamon, then allow it to cool. Whisk the eggs well then stir into the butter/sugar mix. Spoon the mixture over the plums. Bake the cake for around 1 hour or until the cake is cooked in the centre. Serve warm with thick cream or ice-cream.

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Published in: on January 17, 2012 at 21:22  Leave a Comment  

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