Sweet

Mieze’s Plum Cake

29 January 2021

ingredients

180 g Softened Butter - at room temperature

150 g Caster Sugar

135 g Plain Flour

135 g Self Raising Flour

Pinch of Salt

2 large eggs, lightly beaten

70 ml Milk

1/2 cup Ground Almonds or Fresh Breadcrumbs

10 - 12 ripe blood plums, halved and stoned

Icing Sugar

For the Topping

60g Butter

1/2 cup Caster Sugar

2 teaspoons Cinnamon

2 large eggs

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equipment

26 cm Spring Form Pan

Small Saucepan

Wooden Spoon

Measuring Spoons

Small mixing bowls and Whisk

Electric mixer

Digital Scales

METHOD

Step 1 Prep

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Preheat the oven to 190C

Lightly grease the spring form tin with butter

Wash and halve the plums along the crease. Gently ease the pip out using a butter knife or a tea spoon.

If using almonds - grind the blanched almonds in a mortar and pestle or roll over with a rolling pin to create coarsely ground almonds.

Step 2 Make the Topping

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Melt the butter over gentle heat

Stir in the sugar and cinnamon.

Allow to cool a little.

Whisk the eggs well in a bowl and stir into the cooled butter mixture

Step 3 Make the Dough

Cream the butter and sugar until light and fluffy in an electric mixer.

Combine the flours and the salt in a bowl

Mix the eggs with the milk in another bowl and add to the flour and salt

Add the flour and egg mixture to the butter and sugar - mixing until you have a soft dough (or thick batter) - it should drop easily from a spoon.

Step 4 Assemble the Cake

Spoon the batter into the prepared tin (do not fill more than a quarter full).

Smooth the top and sprinkle over the ground almonds or fresh breadcrumbs.

Arrange the plums - cut side up, in a circle on top of the almonds.  Start on the outside of the circle and arrange a pattern inwards.

Spoon the topping over and around the plums

Step 4  Bake

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Bake for 50 - 60 minutes - until a fine skewer or knife comes out clean when inserted.

Place the cake in its tin on a cake rack for 10 - 15 minutes before removing the sides of the tin and transferring the cake on its base to a plate.

Serve warm.

source

Recipe by Mieze - Stephanie Alexander, The Cook's Companion