Tuesday, 5 October 2010

ICCHFC - Week 54: Plum cake

Despite being off on Monday, there was some of Johnny's plum cake left for me to have some and the rest of the ICCHFC to have seconds.

John made a rather scrummy plum cake care of this Nigel Slater recipe.

There were loads of beautiful ruby plums in this cake surrounded by a soft lightly almondy sponge.

We decided that this was not only a good cake but would be great served warm with lashings of custard.

John's version of Nigel Slater's plum cake

150g butter
150g unrefined golden caster sugar
16 plums
3 large eggs
75g plain flour
tsp baking powder
100g ground almonds

1. Set the oven at 175°C. Line the base of a 20-22cm cake tin with baking parchment.
2. Beat the butter and sugar until it is pale and fluffy. Stop when the mixture is light, soft and the colour of vanilla ice cream.
3. Meanwhile, halve the plums, remove the stones, then cut each half in two.
4. Break the eggs, beat lightly with a fork, then add them bit by bit to the butter and sugar.
5. Sift the flour and baking powder together and fold them gently into the mixture. Fold in the ground almonds too.
6. Scrape the mixture into the cake tin. Place the quartered plums on the cake mixture. Bake for 40-45 minutes, then test with a skewer. If it comes out clean, the cake is ready.
7. Remove from the oven and leave to cool for 15 minutes before turning out.


  1. Hi,

    Wow..Dtas a beautiful looking plum cake...You really rock...



  2. Oh beautiful, i see the sponginess in the cake!

  3. Thanks for the compliments, I wish I had baked it now. I've passed them on to John.

    Seems like I'll have to come up with a corker the next time I bake!


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