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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I’m sure any fruit will work well. Ingredients:
2 eggs |
1 egg yolk |
5 ounces butter |
5 ounces golden caster sugar |
5 ounces self raising flour |
1 orange, juice and zest of, grated |
4 ounces plums, stoned and roughly chopped |
4 ounces plums, stoned and cut into wedges |
1 1/2 teaspoons fresh lemon juice |
8 ounces golden caster sugar |
1 ounce sugar cube, roughly crushed |
Directions:
1. Preheat oven to 160°C.
2. Butter and line the base of a 2 lb loaf tin.
3. Lightly beat the eggs and yolk with a pinch of salt.
4. Beat the butter and sugar in a bowl until light and fluffy.
5. Pour in the eggs a little at a time, beating well after each addition.
6. Fold in the flour with the orange zest and two tablespoons of the juice.
7. Fold in the chopped plums (or other fruit you are using).
8. Spoon into the prepared pan.
9. Scatter the plum wedges over the top.
10. Bake for 50 minutes or until a skewer inserted comes out clean.
11. Cool for 10 minutes, then turn out on a wire rack.
12. Mix the remaining orange juice with the lemon juice and caster sugar.
13. Spoon over the cooling cake and sprinkle with the crushed sugar pieces.
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