On Mother’s Day my cousin, Pip, brought a plum cake to our family lunch. It was a fantastic cake that’s not only inexpensive to make but also extremely easy to create so I thought I’d share it with you. I did want to call this, ‘Pip’s Plum Pie’, because that has a good ring to it but alas, that would be inaccurate because it’s not a pie, it’s a cake!
Here in Sydney it’s nearly the end of the plum season so unlike last month where plums in multiple varieties stretched along the entire length of the shop’s aisle, today there was just one small squished-up section with a handful of plums. I certainly didn’t have much of a choice and I did think these massive plums were a bit large for my cake but, as I didn’t want to wait the better part of a year to make this cake, I bought them.
As you can see in the image where the cake has just emerged from the oven, it’s a case of ‘the missing plums’. I can assure you they are there, it’s just being so big and heavy, they sank. Never mind, the cake will still taste the same.
This is a lovely cake that’s very quick to make, it doesn’t cost much to make, and it’s not too sweet. It’s perfect for an afternoon tea with the girls or equally, served as a dessert at a Sunday lunch. It doesn’t need to be frosted; it just needs a light sprinkle of icing sugar and a dollop of clotted cream on the side. I imagine this cake would work well with any other kind of stone fruit and when in season, I’d love to try this with apricots.
This can be a gluten-free cake if you use GF flour – that’s what Pip uses!
- 200gms (70oz) softened butter
- 1 cup castor sugar
- 1 tsp vanilla extract
- 4 eggs
- 1½ cups SR flour
- 1 cup almond meal
- 2 tbspns milk
- 6 plums (approx) washed, halved and pitted
- Icing sugar to decorate
- Clotted cream to serve
- Preheat oven to 180C (375F).
- Grease and line a 26cm (10 inch) springform pan.
- Combine butter, sugar and vanilla extract in a large mixing bowl and beat until butter is as white as possible.
- Add eggs one at a time beating well after each addition.
- Use a metal spoon to stir in the flour.
- Stir in the almond meal and milk and continue to stir until you have a smooth batter.
- Pour into prepared tin. Place plums, cut side up, on top of the batter (they will sink during the cooking).
- Place in the oven for 50-60 minutes or until cake doesn't wobble when shaken in the centre.
- Remove from oven and allow to cool. Place on a cake board, dust with icing sugar and serve with clotted cream.
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