Saturday, 12 November 2011
We were feeding the missionaries their supper tonight, and I wanted to bake them something scrummy for their afters. You know how I love to spoil them.
I had a punnet of plums that had arrived in my veggie box the other day and I decided to make a plum cake!
But not just any plum cake. A wholesome plum cake made with whole wheat flour and olive oil.
Moist and deliciously spicey . . . filled with cinnamon, nutmeg, cloves, allspice and ginger . . . not to mention vanilla and almond. Oh my, but this smells some good when it is baking.
But don't take my word for it . . . try some with yourself. We like ours with ice cream, but whipped cream, or creme anglaise or even creme fraiche go very . . . very . . . well.
*Whole Wheat Plum Cake*
Makes one 9 inch round cake
A delicious cake that is wholesome and stogged full of tart plums. It's spicy and moist and very toothsome!
1 pound fresh plums, stoned and cut in half
6 ounces whole wheat flour (1 1/2 cups)
7 ounces sugar (1 cup sugar)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allsmpice
1/2 tsp ground ginger
1/2 tsp baking powder
1/4 tsp salt
240ml of olive oil (1 cup)
3 large free range eggs
1 1/2 tsp vanilla
1/2 tsp almond extract
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch cake dish and lightly dust with flour. Arrange the plums in the dish cut side up.
Whisk the flour, sugar, spices, baking powder and salt together in a bowl. Beat together the eggs, olive oil, vanilla and almond extract. Spread this mixture over top of the plums, trying to spread it as evenly as you can and covering the plums.
Bake for 50 to 60 minutes, until well risen anda toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a cake plate. Dust with icing sugar before serving. Cut into wedges to serve. Goes great with a hot drink. We like it with cold vanilla ice cream. Nom Nom!!
Over in The Cottage today, Oven Fried Chicken.