Riverford Organic Stockley Farm delivered a bunch of beautiful victoria plums this week and I thought the best thing for them is a German Plum Cake.
I found the recipe at Times Online. Its really easy and quick to make, with the same process for the batter as a plain sponge. I used Burford Brown eggs for the cake to give the sponge a really good colour. The baking tray was changed to a large cake tin and would recommend adding another 2 victoria plums to the recipe.
Feeds 6 Takes 50 mins
Plum cake is the sort of everyday cake you see throughout Germany and Austria, usually baked in a humble pie dish or tray tin, or even a small roasting tin. Serve warm as a pudding, or cooled as a cake.
½tsp vanilla essence
100g plain flour
125g self-raising flour
Pinch of salt
10 small plums or apricots
2tbsp icing sugar
Heat the oven to 180C/Gas 3. Butter and paper a baking tray or pie dish measuring 28cm x 20cm.
Cream the butter and sugar together until pale. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla essence. Sift both flours and salt together, then beat the flour into the batter until well mixed. Spoon the batter into the baking tray or pie dish.
Cut the plums or apricots around their circumference, twist apart and remove the stone.
Arrange the fruit, cut side up, in neat rows on top of the batter. The fruit will sink a little and the cake will rise and puff up around it.
Bake for 30 minutes or until a thin skewer inserted in the cake comes out clean. Cool, dust with icing sugar, slice and serve with soya cream.