It is impossible not to laugh at an instruction to dust your plums, and on that basis I don’t apologise for a recipe calling for such.
It was the birthday of another lovely pal this week. Gita is very lovely indeed and she requested a special recipe. I hope this hits the mark. I felt very smug upon finding some early English plums in M&S. At least I think that’s what they were. They’re the plums that don’t look like plums. They aren’t purple and they look sort of like giant grapes. The box said “Elizabeth plums” and they cost £3 and so I assumed they were duly seasonal and British grown and all the rest of the things a food blogger is supposed to look for. They make a damn fine cake.
So Gita, a very happy birthday, and don’t forget to dust your plums.
TIME One and a half hours
250g flour (gluten free or regular)
2 tablespoon milk
1tsp baking powder
300g English plums
Preheat the oven to 180 degrees and line a 6 inch round cake tin. In reality I always forget to do these things until the batter is ready but this is technically what you should do first.
Cream together the flour, butter, baking powder and sugar, then beat in the eggs.
Loosen the batter with the milk, then break the marzipan into thumbnail sized chunks and stir them through.
Put ten plums to one side. Chop the rest into sixths and add to the batter.
Pour the batter into the cake tin. Halve the ten remaining plums and arrange on top of the cake, domed side up.
Bake in the oven for an hour. The water content of the plums means it is quite a long bake. If you are worried that the top is becoming too brown, cover it with foil. The cake is done when it is firm to the touch and a toothpick comes out clean.
Dust your plums with icing sugar.