Plum Cake: Baking Mad
I am always looking for an excuse to bake and was very excited when the Baking Mad team approached me to try some of their recipes. I was sent a hamper of baking goodies, including Allinson flour, Nielsen-Massey vanilla extract, Billington’s caster sugar etc, all of which I frequently use in my kitchen. The website, which is from the channel 4 show presented by master patisiser Eric Lanlard, has a wide selection of sweet and savoury recipes for any occasion. I set my heart on baking the plum cake, using the last of this season’s delicious fruit. The recipe was very easy to follow, and resulted in a deliciously moist cake. I don’t normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results. I have made this cake three times now, and everyone has enjoyed eating this, always going back for a second helping. I am already eyeing up the spiced pumpkin bread on the Baking Mad page, so expect to see that on the blog soon.
Easy dessert in 8 easy steps.
- 175g unsalted butter, melted
- 175g unrefined golden caster sugar (Billington's)
- 1 teaspoon almond extract (Nielsen Massey)
- 3 free range eggs, yolks and whites separated
- 175g self raising flour (Allinson)
- 350g plums (approx. 6), firm, stoned and halved
- icing sugar for sifting
- Preheat the oven 190C, gas mark 5, 170C fan. Grease and line an 18cm x 26cm baking tray. Whisk the sugar and melted butter together until light.
- Add almond extract and gradually beat in an egg yolk, one at a time.
- Whisk the egg whites until stiff and gradually fold into the mixture, alternating with the flour.
- Spoon the prepared tin and level the surface.
- Arrange the plum halves on top, skin side down.
- Bake for about 35-40 minutes until risen and golden.
- Remove from the oven and sift over a layer of icing sugar. Allow to cool in the tin.
- Serve warm, with whipped cream or ice cream.
Disclaimer: I was sent a box of baking goodies by the Baking Mad team, to test out one of their recipes. All the opinions shared are my own.