Victoria Plum and White Chocolate Cake
A quick and simple traybake, this Victoria plum cake is light, moist and flavoursome. Tart plums contrast deliciously with caramelised white chocolate and a spicy waft of cinnamon.
Afternoon Tea, Dessert, Snack
cake, cinnamon, plums, traybake, white chocolate
Choclette @ Tin and Thyme
golden caster sugar
(I used cardamom sugar)
organic orange - zest
(or use more wholemeal)
bicarbonate of soda
vanillary white chocolate
(I used Green & Black's) - finely chopped
Victoria plums - halved and stoned
Whisk the eggs with the oil, sugar and the grated orange zest with electric beaters for a couple of minutes until thick and creamy.
Sift in the flour, baking powder and bicarbonate of soda. Fold in until just combined.
Stir in the chocolate.
Scrape the batter into a 22cm (9″ sq) silicone cake mould or lined tin then place the plum halves, skin side up, on top.
Bake at 180℃ (350℉, Gas 4) for 35 minutes when the cake is well risen and an inserted skewer comes out more or less clean.
Allow to cool in the tin. Then mix the cinnamon and icing sugar and sift over the top.
Cut into 16 squares.
Recipe from Choclette @Tin and Thyme