|
Glazed Plum Cake |
Printer Friendly Copy |
 |
|
| Serves 6 - 8 |
Prep 30 mins |
Cooking 1h |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
200g softened butter + extra for greasing
8 red or purple plums
140g golden caster sugar + 1 extra tbsp
3 eggs, lightly beaten
grated zest 1 large lemon
175g self-raising flour
6 tbsp milk
85g blanched almonds, chopped (not too small) or use slightly
chopped flaked almonds
6 heaped tbsp redcurrant or plum jelly
2 tbsp port or cassis (blackcurrant liqueur)
|
|
-
Heat oven to 180C/fan 160C/gas
4. Butter a 23cm springform tin, line base with
greaseproof paper and butter the paper. Halve, stone and
slice the plums.
-
Beat butter and sugar (minus
the extra tbsp) until pale. Beat in eggs, then zest. With
mixer on low, beat in flour and milk. Stir in almonds and
spoon into the tin.
-
Lay the plum slices on top of
the batter, overlapping them in circles. Sprinkle with the
extra sugar and bake for 55 mins-1 hr. Let it cool in the
tin for 15 mins.
-
Remove cake from tin and stand
on a rack. In a small pan, melt the redcurrant jelly with
cassis and 2 tbsp water until reduced to a syrupy glaze,
about 5 mins.
-
Brush the melted jelly all
over the cake. It will seem like a lot, but a thick glaze
looks good. Leave to set before serving (best eaten within
2 days).
|
|
DAILY
DINNERS 
