Plum cake is a classic in late summer through to autumn – an absolute must!
Locally-grown plums are available from July to October.
With this recipe you will make an especially moist plum cake.
Ingredients for a small baking tin, c. 8 portions:
400 g butter
300 g sugar
300 g walnuts, ground
Peel of ½ lemon
½ tsp cinnamon
200 g wholemeal flour
500 g plums, halved and stoned
Tips from Hans Haas:
- Whipped cream is the perfect accompaniment.
- Can be kept in the fridge for a few days. Suitable for freezing.
Preparation (c. 80 minutes including 45 minutes baking in the oven):
Beat the egg and soft butter in a mixing bowl until creamy, and then gradually add the sugar a little at a time.
Add the grated lemon peel and cinnamon.
Take the mixture out of the machine and carefully fold in the flour and nuts.
Spread the mixture in a greased baking tin and place the halved and stoned plums on to the mixture.
Sprinkle with some cinnamon, if you like.
Bake in a pre-heated oven at 160°C for approximately 45 minutes until golden brown.
Dust the cake after baking with icing sugar.