Wednesday, January 9, 2013
When we were urban foraging the other day we almost had to physically pull him off the plum trees. He just could not stop picking. Now I love plum jam but not too many in my family do so I still have some from last year. Then I had a brainwave - make plum cake.
I pulled out recipes but could not find what I wanted so here is what I made. (I made four mini cakes as I am doing dinner for Alison and Richard as we are visiting their new baby Lucas today.)
Plum Cake (recipe by me)
Put oven onto 180oC. Line your cake tin as the plums are sticky. I used non stick tins but still butter and floured them.
3/4 Cup sugar
1.5 Cup flour
2t Baking Powder
1/4 Cup milk
cream butter and sugar and add eggs. Sift in flour and BP, stir in milk. Put mixture into your tin in blobs - this is important. Do not put mixture in and smooth it around the tin or the plums will only sit on top.
Cut plum flesh of stones. Just roughly until you have 400g fruit. Add 1T flour, 1tsp cinamon and 1/4cup sugar. Note that as soon as sugar is added to plums the juice runs. So do this at the last minute. Stir and sprinkle over the cake mixture. Some should sink in. Do not use the juice that could be at the bottom of your plum bowl.
Bake approx 40-50 minutes.
The plums are quite sharp on this cake so I served with Chantilly cream (whipped cream with icing sugar and real vanilla)
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