Tuesday, April 10, 2012

Plum Cake

I just had to share a recipe I found on the SBS website http://www.sbs.com.au/food/recipe/13889/Plum_cake_%28g%C3%A2teau_aux_prunes%29?cid=23221.  It is delicious!  With cream yum.

A couple of things to mention though, I did cut the amount of sugar, I wasn't able to purchase blood plums and even though I bought 640 gm I didn't use all them.   I substituted a plum with a yellow flesh.

Plum cake recipe (g√Ęteau aux prunes)
Created by Olivia Andrews

*        Cuisine: French
*     Serves 8
*    Ingredients
165g (¾ cup firmly packed) brown sugar  (I used 1/2 cup)
125ml (½ cup) light olive oil
140g (½ cup) Greek-style yoghurt
2 eggs
1 tsp vanilla extract
80ml (⅓ cup) orange juice
1 orange, zested
150g (1 cup) self-raising flour, sifted
120g (1 cup) ground almonds
8 x 80g blood plums, halved, stoned

110g (⅓ cup) plum jam
Raw sugar and double thick cream, to serve
Preheat oven to 180°C. Grease and line a 22cm springform pan. Place sugar, oil, yoghurt, eggs, vanilla, orange juice and zest in a large bowl and whisk until combined.
Place flour, ground almonds and ¼ tsp salt in a large bowl and stir to combine. Add yoghurt mixture and whisk to combine. Pour batter into prepared cake pan, then gently press plums, cut-side up, into surface. Spoon ½ tsp jam into the centre of each plum, then bake for 1¼ hours or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil to prevent over-browning.

Brush the cake with remaining plum jam, set aside to cool for 10 minutes, then remove from pan and cool completely on a wire rack.

Scatter over raw sugar and serve with cream.
Photography by Brett Stevens. Styling by David Morgan.

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