‘Her ivory comb, her two handkerchiefs and the last of the gilded sugar-plums” Anya Seton, Green Darkness
Crisp blue skies, fresh morning air and the excuse to light more candles in every room – ever ready to welcome autumn in here. Our boys were particularly thrilled this morning to have spotted our first little hedgehog has made home under a pile of logs down by our stream.
As well as a nosy badger, a tiny frog Daddy found on the fairy tree and the cocksure fox often spied wandering about on the land, our boys have loved discovering three little birds nests lately. They’ve spent days on end with binoculars out, thrilled whenever they spot a bird fly into her home.
Nothing better for keeping cosy of course than popping on the kettle and warming up the house with a spot of baking. The highlight of the season has to be a thoroughly pantry full of apples, pears, figs and plums. If you find yourself hoarding a basketful of plums and in need of a recipe, you can’t go wrong with this plum cake. Beautifully tender and effortlessly pretty, the flavour and texture are spot on – all you need is four or five juicy plums and a few cupboard staples.
NOTES
– Add a teaspoon of ground ginger or cinnamon (or both) along with the dry ingredients to add a warm, spiced note.
– Have the butter soft, and the eggs at room temperature before beginning.
– After forty minutes baking, be sure not to miss the instruction to cover the cake loosely with foil as stated in the method – the top of the cake may otherwise burn.
WHAT YOU’LL NEED
Equipment:
- electric hand or stand mixer (we used our KitchenAid)
- large bowl
- 8 inch deep-sided baking tin
Makes: 10-12 servings
INGREDIENTS
For the pastry:
- 150 grams lightly salted butter
- 400 grams plums (about 4-5)
- 200 grams golden caster sugar
- 3 large eggs
- 150 grams plain flour
- 100 grams almond flour
- 2 tsp baking powder
- 150 grams yoghurt (soured cream would also work)
- 1¼ teaspoons vanilla bean paste
- teaspoon ginger and/or cinnamon (optional)
To top:
- 2 tablespoons plum jam
- 1 tablespoon hot water
- Coarse sugar if desired also makes a lovely addition to sprinkle on top for effect and for a little crunch
METHOD
Making the pastry:
Preheat the oven to 165C. Grease and line a 20cm/8inch deep-sided cake tin.
1. Roughly chop half of the stoned plums, and slice the remaining half into thin slices. Set aside for later.
2. With the processor running, beat the butter and sugar until pale and fluffy. Takes 2-3 minutes – be careful not to underbeat nor overbeat.
3. Beat in the eggs, one at a time.
4. Combine the flour, almond flour and baking powder in a separate bowl. If using, add your ginger and/or cinnamon to this too.
4. Gently fold the dry ingredients into the wet ingredients until well combined. Be careful not to overmix.
5. Stir through the yoghurt and vanilla until fully incorporated.
6. Pour half of the mixture into your lined tin and scatter over your chopped plums. Spoon the remaining mixture over the top to cover and arrange your sliced plums on top however you like.
7. Bake for forty minutes, then cover loosely with foil to prevent the top burning and continue to bake for another twenty minutes or until a skewer comes out clean. Remove from the oven and set aside to cool little, before carefully removing from the tin to place on a cake stand or serving dish.
To finish:
1. Gently warm the plum jam in a small saucepan, add the hot water and mix.
2. Brush the jam mix over the top of the cake and, if desired, sprinkle coarse sugar on top to finish.
2. Serve with a little whipped cream or soured cream.
