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 (gâteau aux
prunes)
Created by Olivia Andrews
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
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
Preparation
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.
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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