Red plum cake

House~and~Garden

Cooking time: Less than 60 minutes

Cuisine: German

Serves: 10 or more

Type: Kids; Cake; Family

Tools

Kitchen friendly view

4 stars - based on 1 reviews

Recipe by Loukie Werle. Photography William Meppem. Styling Kirsty Cassidy.

Ingredients

4-5 red-flesh plums, halved and stoned
250g unsalted butter, at room temperature
2/3 cup (150g) caster sugar
3 eggs, lightly beaten
Grated zest of 1 large lemon
1¼ cups (185g) self-raising flour
1/3 cup (80ml) milk
Heaped ½ cup (90g) blanched almonds, chopped
3 teaspoons demerara sugar
1/3 cup (80g) redcurrant jelly
2 tablespoons cassis or port
2 tablespoons water

Preparation method

1. Heat oven to 180°C (160°C fan). Line a 23cm springform cake tin with baking paper. Butter tin and paper. Slice plums.

2. Combine butter and caster sugar in bowl of an electric mixer and beat until light and fluffy. Beat in eggs and lemon zest. With mixer on low speed, alternately mix in flour and milk, beginning and ending with flour. Stir in almonds and transfer mixture to prepared tin.

3. Make a layer of plum slices on top, overlapping slightly. Sprinkle with demerara sugar and bake for 55mins or until a skewer comes out clean. Cool in tin for 15mins. Turn out onto a rack and allow to cool completely.

4. Place redcurrant jelly, cassis and 2 tablespoons water in a small saucepan and cook over moderately low heat for about 5mins or until you have a syrupy glaze. Brush over cake and allow to set before serving.

Also in this section

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Quick and easy plum tart

Spiced plum and port jam

Cinnamon crunch plum crumble

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