It's the plum cake. It's back, and so heartbreakingly lovely I might cry.
This is called Mieze's Plum Cake, I don't know who Mieze is, but she's friends with Stephanie Alexander and that's good enough for me.
The cake is lovely and buttery and moist. The plum are caramelised on top and, WARNING, so piquant and divine you may well swoon if you come within 2 metres of the cake.
As always I am happy to post the recipe, which is extremely easy! Delightfully so.
Mieze's Plum Cake
Ingred - a - ments
To make the topping
Melt butter and stir in sugar and cinnamon, then allow to cool a little. Whisk eggs well and stir into cooled butter mixture. (This will look goopy and weird, don't worry)
Cream butter and sugar until light and fluffy, then mix in flours and salt. Mix eggs with milk, then add to flour mixture and mix to make a softish dough (mine was fairly solid, meaning that I had to poke it into the tin, as opposed to dribble it in). Spoon batter into prepared tin (it should not fill more than a quarter of the depth, as the cake rises a great deal), smooth the top and sprinkle over ground almonds. Arrange plums on top, cut-side up, starting around outside edge and working towards centre. Spoon topping over and around plums on cake. Place cake in oven and reduce temperature to 180C.
Bake for 50 minutes to 1 hour, until a fine skewer inserted in the centre comes out clean.
Eat. Eat. EAT!
This is called Mieze's Plum Cake, I don't know who Mieze is, but she's friends with Stephanie Alexander and that's good enough for me.
The cake is lovely and buttery and moist. The plum are caramelised on top and, WARNING, so piquant and divine you may well swoon if you come within 2 metres of the cake.
As always I am happy to post the recipe, which is extremely easy! Delightfully so.
Mieze's Plum Cake
Ingred - a - ments
- 180g softened butter
- 150g castor sugar
- 135g plain flour
- 135g self-raising flour
- pinch of salt
- 2 large eggs, lightly beaten
- 70ml milk
- 1/2 cup ground almonds (or fresh breadcrumbs)
- 10-12 ripe blood plums, halved and stoned
- 60g butter
- 1/2 cup castor sugar
- 2 tsp ground cinnamon
- 2 large eggs
To make the topping
Melt butter and stir in sugar and cinnamon, then allow to cool a little. Whisk eggs well and stir into cooled butter mixture. (This will look goopy and weird, don't worry)
Cream butter and sugar until light and fluffy, then mix in flours and salt. Mix eggs with milk, then add to flour mixture and mix to make a softish dough (mine was fairly solid, meaning that I had to poke it into the tin, as opposed to dribble it in). Spoon batter into prepared tin (it should not fill more than a quarter of the depth, as the cake rises a great deal), smooth the top and sprinkle over ground almonds. Arrange plums on top, cut-side up, starting around outside edge and working towards centre. Spoon topping over and around plums on cake. Place cake in oven and reduce temperature to 180C.
Bake for 50 minutes to 1 hour, until a fine skewer inserted in the centre comes out clean.
Eat. Eat. EAT!
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