There can be few fruits that come in as many shapes and sizes as the plum. There are over 2,000 different varieties, which can be round, oval or even heart-shaped and come in a virtual rainbow of colors.
In addition, plums have a relatively long season. Japanese plums ripen as early as May or June, while European varieties are at their best in the fall.
Like many fruits, plums are a good source of vitamin C. In their dried state plums are known as prunes, which are an even richer source of fiber than the fresh fruit. As a result, prunes have long been regarded as an effective, natural way of improving regularity.
Plum Cake Recipe
This easy cake is based on the classic recipe for Victoria Sponge. It is given a seasonal twist with a topping of deep-purple plums, which become soft and ‘jammy’ during cooking. Red plums can be used instead, as can yellow plums, but the end result will be less colorful.
Tips:
- Use ripe plums that are just soft to the touch, with smooth, unblemished skins.
- This recipe is quick to make by hand, but is even quicker in an electric mixer.
Preparation time: 15 minutes.
Cooking time: 30-40 minutes.
Makes approximately 14-16 slices.
Ingredients:
- 8 oz / 200 g white caster sugar plus 2 tablespoons of sugar for decorating
- 8 oz / 200 g margarine or unsalted butter (softened)
- 8 oz / 200 g white self-raising flour
- 4 large eggs, beaten
- 12 large plums
Preparation:
- Preheat the oven to 375 degrees F / 190 degrees C.
- Put the sugar and margarine or butter into a large bowl and beat until creamy and almost white in color, about five minutes.
- Slowly add the flour and beat again until smooth.
- Finally, add the eggs and mix well once more.
- Lightly oil a 14-inch / 36-cm cake tin and pour the cake mixture into it.
- Wash and dry the plums. Cut in half, remove the stones and then cut into quarters.
- Cover the top of the cake with plums, arranged with their skins facing up.
- Put the cake in the middle of the oven and cook for 30-40 minutes until the cake mixture, which should have risen up between the plums, is light brown and a knife inserted into it comes out clean.
- As soon as the cake comes out of the oven, sprinkle with caster sugar.
- Leave to cool slightly in the tin before cutting into slices.
Serve with thick natural yogurt or crème fraîche, if desired.
Looking for other summer recipes? Find barbecue and marinade ideas here.
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