Waiting for Plums

June 22, 2015 § Leave a comment

 

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This is what you make when you have an overflow of plums.   I love stone fruits, and friends and family know that. So when plums (or peaches and cherries) reach our soil, I sometimes end up with too much. When that happens, this cake will most likely end up in my oven.

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A light, moist cake with a citrusy bite that’s great with tea, I served this to friends last year and it was a hit. Not a typical cake in my part of the world and because it was a hit, I thought that you’d like to try something different.

The rains have finally arrived. It was an unbearably hot summer this year and I welcome the downpours. I am still waiting for those plums to reach me but wouldn’t it be nice to stay in on a rainy day and while the time away with a Korean drama series that I’ve become addicted to?

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Plum Cake (adapted from 33 Degrees)

You will need:

  • 2 eggs, plus 1 extra egg yolk
  • 140 grams butter softened
  • 140 grams golden castor sugar
  • 140 grams all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • Grated zest and juice of 1 orange
  • 200 grams plums, stoned, half roughly chopped into pieces and the other half cut into wedges.

For the topping:

  • 1 tbsp fresh lemon juice
  • 200 grams golden castor sugar

What You Do:

  1. Preheat your oven to 160ºC/fan oven 140ºC. Grease and line a 1kg loaf tin.
  2. Lightly beat the eggs, extra egg yolk and the vanilla extract.
  3. Beat the butter and sugar in a bowl until light and fluffy. You want the butter and sugar to lighten considerably for a good cake.
  4. Pour in the eggs a little at a time, beating well after each addition.
  5. Fold in the flour, baking soda, salt, orange zest, 2 tbsp of the juice and lastly the chopped plums.IMG_6242
  6. Spoon into prepared tin and scatter the plum wedges over the top.IMG_6243
  7. Bake until cake is golden or until an inserted skewer comes out clean, about 45 – 50 minutes.
  8. Let it cool for a few moments before turning out onto a wire rack.
  9. Mix the lemon juice and castor sugar with the remaining orange juice and pour over the cake.

 

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