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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I used fresh ripe plums for this recipe, during plum season. The cake is a very soft sponge cake once taken out of the oven, and (in my opinion) It tastes eveb better the following day, especially if cold/refridgerated. It's important to let it rest in the tin for the allocated time (last two steps) - otherwise the cake may collapse. Ingredients:
185 g unsalted butter |
2 cups caster sugar |
1 tablespoon honey |
300 g plums, stoned and halved (or whole tinned plums) |
2 large eggs |
1 teaspoon vanilla sugar or 1 teaspoon vanilla powder |
185 g self-raising flour |
1/2 cup milk |
Directions:
1. Preheat oven to 180oC.
2. Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
3. Pour mixture into a (23 round) cake tin.
4. Arrange plum halves (cut side down) closely fitting in the sauce mixture.
5. Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
6. Add eggs one at a time and whisk in the vanilla sugar/powder.
7. Add flour and milk alternatively to mixture.
8. Spoon over plum halves.
9. Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
10. Rest on a rack and let cool in tin for 30 minute.
11. Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.
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