Ren’s Victoria Plum Cake
A handful of Victoria plums were one of the hauls from last week’s foraging expedition in my mother’s garden. Initially, I was going to make a plum tart with them, but then I saw Ren Behan’s easy English plum cake recipe and thought I would adapt that instead.
I had to get chocolate in there of course and white seemed like the best bet to go with plums. I used my usual mix of half white and half wholemeal flour and made a couple of other minor adjustments.
This is how I made:
Victoria Plum and White Chocolate Cake
- Halved and stoned 8 Victoria Plums
- Whisked 4 medium eggs with 240ml sunflower oil, 225g cardamom (caster) sugar and the grated zest of an organic orange with electric beaters for a couple of minutes until thick and creamy.
- Sifted in 260g flour (half wholemeal, half white), 1 level tsp baking powder and 1/2 tsp bicarbonate of soda. Folded in until just combined.
- Stirred in 50g chopped vanillary white chocolate (G&B).
- Scraped batter into a 9″ sq silicone cake mould then placed the plum halves, skin side up, on top. Pressed them into the batter slightly.
- Baked at 180°C for 35 minutes when the cake was well risen and a skewer inserted came out clean
- Allowed to cool, then mixed 1 tsp cinnamon with 2 tsp icing sugar and sifted over the cake.
- Cut into 16 squares.
The cake rose beautifully producing a light and moist sponge. The chunks of white chocolate had caramelised giving a delicious occasional nugget of sweetness. This made a good contrast to the tart plums. Unfortunately they sank along with the chocolate; I had been expecting them to be visible from the top giving added interest and a nice colourful appearance. The cinnamon topping was a stroke of genius on Ren’s part giving a gorgeous spicy scent as well as an additional flavour that worked particularly well. This was such a simple and quick cake to put together with such good results, I must remember to use it again.
Ren Behan has entered her cake into a competition whereby she is needing people to bake her cake and then upload a photo of it to Cook’d. Do try it if you can – there might even be prizes for those taking part.
This month’s One Ingredient is plums chosen by Nazima of Franglais Kitchen. I didn’t manage to enter last month’s cucumber challenge, so I was keen to get in there with my plums this month. The challenge is co-hosted by Laura of How to Cook Good Food.
I am sending this over to Bookmarked Recipes run by Jac of Tinned Tomatoes.