I thought it was time for something sweet. And the season for blood plums has started.
This is a recipe I photocopied from someone’s cookbook and I can’t remember who…
I think it’s from Rosa’s kitchen…
BLOOD PLUM CAKE V1
150g butter, softened
3 large eggs
75g plain flour
1 1/2tspn baking powder (1.5tspn)
150g ground almonds (almond meal)
8-12 blood plums, cut in half, stones removed
2 tblspn soft brown sugar
50g flaked almonds
- Preheat the oven to 180C. Lightly grease a 24cm springform cake tin and line the base with baking paper.
- In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs, one at a time, until light and creamy. Add the flour, baking powder and ground almonds and mix on low speed until just combined.
- Spoon the cake batter into the prepared tin. Arrange the plums, cut side down in a circle, starting around the edge and working towards the centre – push each plum about halfway into the batter.
- Sprinkle the cake with the sugar and flaked almonds, and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Cut into slices and serve.
I cooked the cake in a round glass dish, instead of a springform tin ( I always found those not practical and had a few “leaking” accidents in the past). Keep an eye on it towards the end of the cooking time, it browned quite quickly.
I used prunes instead of blood plums because there were in the fridge ready to be used. But next time I will use blood plums, the colour will be more striking. And I will add chopped plum pieces into the cake as well. And maybe a dash of vanilla essence.
Very moist, even the day after.
I would freeze it, but some lucky girls will get a piece of it later today…