What a fab way to use up plums!When plum season begins and plums are all the fruit you want to buy, eating them from hand is just wonderful. But as time goes by and you are still buying all the types of plums in the same quantities, you need something else to do with them. Just to take a wee break, you know? I have the best answer to this most wonderful dilemma - plum cake.
I have tried making jam and chutney and stewed plums, but we don't eat that much jam or chutney and the same stewed fruit each morning is just, a little, well, boring. A slice of a wonderfully moist cake is a brilliant way to get your fruit quota, don't you think?
I just noticed that I said "wonderfully moist" in reference to the cake for which I am about to type the recipe, without realising that is exactly how Nigel Slater describes it in the title in The Kitchen Diaries - you must believe it is true now! Incidently, The Kitchen Diaries is one of my favourite books I bought last year.
Fresh Plum Cake
adapted from The Kitchen Diaries by Nigel Slater
makes about 6 slices
75g of butter
75g of caster sugar
1 egg
35g of flour
3/4 tsp baking powder
90g almonds, ground in a processor to fine rubble
8 plums, stones removed and cut into pieces
Preheat the oven to 180°c. Line a loaf tin with baking paper.
Cream the butter and sugar until pale and fluffy. Beat in the egg. Fold in the flour baking powder and almonds.
Pour the batter into the loaf tin and stick the plum pieces in to the batter, making sure to put some right to the edges.
Bake for 30 to 40 minutes, or until a skewer inserted into a batter area comes out clean. Leave to cool slightly in the tin, then remove to a rack.
adapted from The Kitchen Diaries by Nigel Slater
makes about 6 slices
75g of butter
75g of caster sugar
1 egg
35g of flour
3/4 tsp baking powder
90g almonds, ground in a processor to fine rubble
8 plums, stones removed and cut into pieces
Preheat the oven to 180°c. Line a loaf tin with baking paper.
Cream the butter and sugar until pale and fluffy. Beat in the egg. Fold in the flour baking powder and almonds.
Pour the batter into the loaf tin and stick the plum pieces in to the batter, making sure to put some right to the edges.
Bake for 30 to 40 minutes, or until a skewer inserted into a batter area comes out clean. Leave to cool slightly in the tin, then remove to a rack.
3 comments:
Hi Emma,
Back in town now with more time to read blogs ;-) Was so nice to meet you in person! I am, of course, preparing a write-up! And, Tasmania was just as I hoped!
As for your cake, I LOVE it. Made two plum clafoutis down under, with local plums
we've finished our plums on the orchard. what sort of plums to be used in this recipe? i will certainly remember that you've posted this recipe next time we harvest plums again.
Emma - This is a wonderful cake. I, too, thought Slater's book to be one of the best from last year. I blogged about his Double Ginger Cake, which is easily one of the best cakes I have ever had. I love your blog, by the way.
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