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Plum, vanilla & soured cream cake
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Preparation time: 25 minutes
Cooking time: 1 hour 15 minutes
150g unsalted butter, softened, plus extra for greasing
400g Waitrose & Partners British Plums (about 4-5 plums)
200g golden caster sugar
3 medium British Blacktail Free Range Eggs
150g plain flour
100g ground almonds
2 tsp baking powder
1⁄4 tsp fine salt
150g soured cream, plus extra to serve
11⁄4 tsp vanilla bean paste
2 tbsp plum jam
1 Preheat the oven to 180 ̊C, gas mark 4; grease and line a 20cm deep-sided cake tin. Roughly chop 1⁄2 the plums, then slice the remaining plums into eighths.
2 In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time. Combine the flour, almonds, baking powder and salt; fold into the wet ingredients with a spatula until combined. Stir through the soured cream and vanilla.
3 Tip 1⁄2 the mixture into the prepared tin and scatter over the chopped plums. Spoon in the remaining mixture and arrange the sliced plums on top. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the middle comes out clean, loosely covering with foil after 40 minutes. Gently warm the plum jam with 1 tbsp water in the microwave and brush over the top of the cake. Allow to cool in the tin. Slice and serve with extra soured cream.
Add a teaspoon of ground ginger or cinnamon along with the dry ingredients to give the cake a lovely, warming spiced note.
And to drink...
Try with a sweet and honeyed dessert wine such as Campbells Rutherglen Muscat, Australia.
Typical values per serving: