SATURDAY COOKING: BLOOD PLUM CAKE V1

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…
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BLOOD PLUM CAKE V1

150g butter, softened
150g sugar
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

Method:

  1. Preheat the oven to 180C. Lightly grease a 24cm springform cake tin and line the base with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Eat!

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…

One thought on “SATURDAY COOKING: BLOOD PLUM CAKE V1

  1. Hi Anne, this cake would be easy to make gluten-free. Instead of the 75 g of flour, you could use 75 g of rice flour, sorghum flour, all-purpose gluten-free flour, or any combination of those three. Because there’s a lot of butter, eggs, sugar and ground almonds, the missing gluten wouldn’t make any difference. Remember also that you’d need to substitute gluten-free baking powder for the normal baking powder.

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