FRESH PLUM CAKE

Page 1

 

170g butter

170g caster sugar

16 plums or enough to cover surface of cake.

3 large eggs

85g plain flour

7.5ml baking powder

110g ground almonds

60g walnut pieces (toast in the oven first for an extra nutty flavour)

 

Serves: Lots!

Source: National Museum of Wales

 

METHOD

Preheat oven to 180C/Gas 4.

Line a 25x20x6 cake tin or one that is equivalent.

Half the plums, remove the stones and cut each half in two.

Beat the butter and sugar until pale and fluffy.

Gradually add the eggs.

Sift the flour and baking powder, fold into the mix with the ground almonds

Fold in the walnut pieces. (Or scatter on the top with the plum pieces)

Place the mix in the tin.

Cover the top of the mix with the quartered plums ( and walnuts)

Bake for 40-45 mins, or until cake is golden brown and a skewer comes out cleanly.

Leave to cool in the tin.

Serve hot or cold with cream, custard or ice cream.

 

 


Selected recipes

PLUM GUMBO

PLUM GUMBO

16 September 10

Plum, Orange and Raisin Marmalade



 PLUMS IN EAU DE VIE

PLUMS IN EAU DE VIE

14 August 10

Plums in a rich boozy syrup




I have also made this cake using toasted hazelnuts instead of walnuts, very good, give it a try.

 

Plum cake ready for the oven, I generously topped the sponge with toasted walnuts and juicy plums from the garden.

Ready for oven

 

 

 

 

 

 

mmm