The juiciest of the stone fruit family, plums are high in nutrients and comparatively low in calories. Plus with flavours ranging from tart to sweet there’s a variety to suit everyone.
Pork Belly took some freshly picked Victorias to create this teatime treat. It’s dairy-free, rich but not overly sweet.
Serve warm with a dollop of ice cream or yoghurt, or let it cool and cut and come again.
Plum cake
A taste of late summer, served hot or cold
Ingredients
- 200 grams plain flour
- 100 grams ground almonds
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 100 grams dairy-free margarine
- 200 grams caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 125 mls non-dairy milk
- 450 grams plums, pitted and quartered
- 2 tbsp sugar to sprinkle on top
Instructions
- Grease and line a 9 inch square baking pan, or springform round cake tin
- Pre-heat the oven to 350 deg F, 177 deg C Gas Mark 4
- Combine the flour, ground almonds, baking powder, cinnamon, nutmeg and salt in a large bowl.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla and beat until smooth.
- Slowly add the flour mixture and milk and continue to beat until you have a smooth, thick batter.
- Pour the batter into the cake tin and smooth the top with a spatula.
- Arrange the plum quarters, skin side up, and sprinkle with the extra sugar.
- Bake for 60 – 70 minutes until the top is golden and test by inserting a skewer or toothpick,it should come out clean.
- While the cake is still hot, run a knife round the edge then set on a wire tray to cool (unless you are serving it hot straight from the pan – your choice!)
Other recipes you may like:
• Apple and brandy cake
• Chocolate, ginger and chilli brownie
• Bakewell pudding