Plum cake is an autumnal classic to pick you up on a dreary afternoon with a cup of tea.
- 300g self-raising flour, sifted
- 150g butter, cut into small cubes
- 100g caster sugar
- finely grated zest of 1 orange
- 2 free-range eggs, beaten
- 100ml milk
- 350g firm plums, halved, stoned and sliced
- 100g white marzipan, cut into small cubes
- 2tbsp redcurrant, cranberry or quince jelly
- 20g flaked almonds, toasted icing sugar, to decorate
- a 20cm deep, loose-bottomed cake tin, greased and the base lined with baking parchment
Plum cake is an autumnal classic to pick you up on a dreary afternoon with a cup of tea. This plum cake puts your granny's recipe to shame with a photo ready finish and easy to follow recipe. The flavour of marzipan beautifully complements the sweetness of the plums and makes this teatime treat something truly special.
HOW TO MAKE PLUM CAKE
- Heat the oven to 180C. Put the flour and butter in the bowl of a food processor and whizz until the mixture resembles fine breadcrumbs. Put the mixture in a large mixing bowl and stir in the sugar and orange zest.
- Mix together the eggs and milk, and stir into the flour mixture. If the mixture seems a little dry, add a couple more tbsp milk.
- Put half the mixture into the prepared tin and cover with half the plum slices, reserving the rest for the top. Sprinkle over the marzipan and cover with the remaining cake mixture. Smooth the top and then lay the remaining plum slices on top.
- Bake for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Put the tin on a wire rack and leave to cool.
- Put the redcurrant jelly in a small saucepan and heat gently until melted. Liberally brush the top of the cake with the jelly and scatter over the toasted almonds. When completely cold, dust with a little icing sugar. The cake will keep for 3 days in an airtight tin.
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