Because of the great weather this summer we have had a fantastic crop of plums and I know that this has been true for other gardeners. If you have any left or some that are overripe this cake is a great way to use them up.
While plum cake is traditionally associated with Christmas it is lovely this time of year when plums are in season and it is a favourite at the shop (and at home). While it’s best made with seasonal fresh plums it’s also delicious with tinned plums, although for some reason they are difficult to get hold of sometimes in the supermarkets. It can also be served warmed as a pudding.
Other favourite seasonal fruits to use up this time of year are blackcurrants, blackberries, late raspberries and apples. To celebrate these great flavours, we are introducing and new Blackcurrant Tea, called Burford Blackberry it will be available at Baskervilles from mid-September and is bursting with flavour. It will also be available to take home.
600g plums de-stoned and roughly chopped; 125g self-raising flour, ½ tsp baking powder; 75g ground almonds; 125g softened butter; 125g soft brown sugar, 2 free-range eggs, 1tsp almond essence.
- Heat oven to 170C/150C fan/gas 3. Butter and line a 20cm cake tin with baking parchment.
- Mix the flour, baking powder and ground almonds. Cream the butter and sugar, then beat in the eggs and add one tablespoon of the flour mixture after each egg. Mix in the rest of the ingredients.
- Pour into the tin. Bake for 1¼hr, or until a skewer inserted into the centre comes out clean. Leave to cool on a cooling rack.
- Dust with icing sugar and serve.
- If you like a crunchy top to the cake, sprinkle with demerara sugar before it goes into the oven.
- This is an easy cake to make. For a gluten-free and wheat-free (GF/WF). Just replace the flour with self -raising branded GF/WF flour. You will also need to use a GF/WF baking powder.
- To make this dairy-free just replace the butter with a block of Stork margarine.
Baskervilles Tea Shop
66 Alderman’s Hill, N13 4PP, 0208 351 1673
Monday – Saturday 9.00-5.30, Sundays and Bank Holidays 10-5