Glazed plum cake
- Diana Henry
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Cuts into 12 slices
Easy
Total time: 1 hr and 30 mins
Ready in about 1 1/2 hrs plus cooling time
A star rating of 4.2 out of 5.15 ratingsRate
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This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
200g softened butter
plus extra for greasing
-
8 red or purple plums
-
140g golden caster sugar
plus 1 extra tbsp
-
3 eggs
lightly beaten
-
grated zest 1 large lemon
-
175g self-raising flour
-
6 tbsp milk
-
85g blanched almond
chopped (the pieces should be quite big)
-
6 heaped tbsp redcurrant
or plum jelly
-
2 tbsp cassis
(blackcurrant liqueur) or port
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Nutrition: nutrition per slice
-
kcal338
-
fat20g
-
saturates10g
-
carbs36g
-
sugars17g
-
fibre2g
-
protein5g
-
salt0.52g
low
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Method
-
step 1
Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
-
step 2
Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
-
step 3
Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
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step 4
Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
-
step 5
Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).
RECIPE TIPS
GIVING IT A TWIST
Replace the plums with peaches, nectarines, apricots or apples, and use sieved apricot jam for the glaze.
Recipe from Good Food magazine, September 2004
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A star rating of 4.2 out of 5.15 ratings
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