Makes one 20cm cake
7 red or blood plums (I used QG plums), halved & stones removed
50g melted butter
50g caster sugar
125g butter, softened
170g (3/4 cup) caster sugar, sifted
1 teaspoon vanilla extract
125ml (1/2 cup) milk
150g (1 cup) self-raising flour
60g (1/2 cup) almond meal (ground almonds)
1. Preheat oven to 170°C. Grease the sides of a 20cm round cake tin and line the base with baking paper. (If using springform tin, place a tray under the tin to catch any leaking juices while baking.) Sift self-raising flour and almond meal together, set aside.
2. Pour melted butter into the prepared tin and swirl the tin to make sure butter covers evenly over the base of the tin. Sprinkle 50g caster sugar evenly over the butter. Place halved plums, skin side down, into the tin over the butter/sugar mixture, set aside.
3. Cream softened butter and sifted caster sugar until light and pale in colour. Add vanilla. Add eggs, one at a time, and beat well after each addition.
4. Fold in 1/3 of the flour mixture, mix well. Add 1/2 of the milk and mix well. Then fold in the next third of the flour mixture, then the remaining of the milk, and finally the remaining of the flour mixture, mixing well after each addition.
5. Spoon the batter over the plums, and smooth the surface.
6. Bake for about one hour, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and stand cake in tin for 10 minutes before turning out onto a serving plate. Serve warm or cold with pouring custard.
Taste: Slightly tangy and moist fluffy plum cake
Consume: Best within 2 to 3 days
Storage: Keep in cake container in the refrigerator; return to room temperature or heat up in microwave before serving if desired
Recipe Reference(s): –