This German Plum Cake has three subtle layers: a rich butter cake, plums with almond meal, and a buttery cinnamon topping. It’s great as a dessert served warm with vanilla ice-cream, custard or cream. If you can, use ripe black plums, as other varieties can be too tart for the cake

Serves 8-12       Difficulty: Easy

EQUIPMENT:

·      Round cake tin, at least 23cm

·      Stand mixer / electric mixer

·      Oven thermometer

·      Kitchen scales

·      Kitchen timer

·      Spatula

·      Small saucepan

INGREDIENTS:

Cake

·      140g Unsalted Butter, softened to room temperature

·      125g Caster Sugar

·      100g Plain Flour

·      100g Self Raising Flour

·      1 pinch Salt

·      2 large Eggs, lightly beaten

·      70ml Milk

·      50g Almond Meal

·      10 small ripe Black Plums, halved with stones removed

Topping

·      100g Caster Sugar

·      60g Unsalted Butter, melted

·      1 teaspoon Cinnamon Powder

·      2 large Eggs

METHOD:

  • Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of the tin with baking paper and grease the sides with non-stick spray.
  • Add the soft butter and sugar to the bowl of your mixer. Beat on medium speed until it turns pale, thick and creamy. Scrape down the sides of the bowl.
  • Stir in the plain flour, self-raising flour, salt, beaten eggs and milk until a smooth batter forms. The batter should slide easily off the spoon. If not, add a little more milk.
  • Place the cake batter in the cake tin so it’s no more than half full and smooth the top. Sprinkle the almond meal evenly over the top. In a circle pattern place the plum halves on the almond meal with the cut side facing up.
  • Make the cake topping. In a small saucepan melt the butter over low heat. Stir in the sugar and cinnamon. Allow the mixture to cool to below 60 degrees Celsius (114F) then whisk in the eggs (otherwise the eggs will scramble!).
  • Spoon the topping mix directly over the plum halves.
  • Check the oven has reached the correct temperature. Set the kitchen timer for 45 minutes. Place the cake tin on the middle rack of the oven. Cake is ready when the thin topping has turned brown. Use a skewer to test if the cake layer underneath is fully cooked. If the skewer doesn’t come out clean, set the timer for another 5 minutes and check again. Repeat until the cake is done.
  • Remove cake from the oven. It can be served warm or at room temperature.

Recipe adapted from The Cook’s Companion, by Stephanie Alexander

TIPS:

  • The cake will store in an airtight container for up to 3 days
  • This cake tastes great served warm with cream, custard or vanilla ice-cream.