Baked Plum Sponge
This delightful plum cake is a perfect blend of sweet and tangy, with juicy plum quarters nestled in a soft, buttery cake. The golden crust gives way to a tender crumb that pairs beautifully with the fresh fruit. Enjoy a warm slice of this delicious cake topped with a dusting of sugar, or elevate it with a dollop of creamy custard or decadent whipped cream.
— Constant Cookbook
Ingredients
- 200g unsalted butter
- 200g caster sugar
- 4 eggs, beaten
- 1 tsp vanilla extract
- 200g self-raising flour, sieved
- 8-10 ripe plums, stones removed and cut into quarters
- extra caster sugar to dust
Instructions
- Preheat the oven to 180C.
- Cream the butter and sugar together until pale and creamy. Gradually add the eggs, beating well between additions.
- Mix in the extract and then fold in the flour. Scrape the batter into a 24cm baking dish that has been slightly greased and scatter the plums on top.
- Bake for about 40 minutes until golden and springy to the touch. Sprinkle with sugar
- Serve with custard or cream
Yield
Serves 6
Comments
No comments found.