Lovely plum dessert
Using one of my favourite cake batters from Laurie Black’s cookbook New Home Cooking this is a bit like a sponge pudding but even better. Serve it warm from the oven with ice cream. It can also be eaten cold over the next couple of days. Use this recipe to create desserts out of various excess fruits, but it worked particularly well with plums — the tart fruit offsetting the sweet batter.
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|1 tsp||Vanilla paste|
|1 tsp||Ground cardamom|
|250 g||Plain flour|
|1 tsp||Baking powder|
|180 g||Butter, melted|
- Heat oven to 180 degC. Cut plums in half and remove the stone (a small sharp knife is best for this). Lay in the bottom of a greased deep-sided baking dish (approx. 20cm x 30cm) and sprinkle over sugar and spices. Bake until fruit is just beginng to collapse and weep colour.
- Meanwhile beat the eggs and sugar together until pale and foamy. Sift the flour and baking powder together and fold in to the egg mixture in 3 batches, alternating with the melted butter. Don’t overmix.
- Pour this batter over the dish of baked plums and cook in the oven for 40-50 minutes until a skewer inserted into the cake comes out clean.
- Slice warm for dessert or leave to cool in the tin before slicing and storing in an airtight container for a day or two.
- Dust with icing sugar to serve.