First bake: plum cake

Plum cakeHappy new year! Didn’t 2012 whizz by?! I was meant to celebrate New Year’s Eve with a Japanese meal at a friend’s house, so I made this plum cake to take round, as plums play a big role in Japanese cooking. Unfortunately, the meal fell through, so I ended up with a lot of cake on my hands… not really an awful situation to be in!

I originally meant to try my hand at sata andagi with cinnamon cream and a plum compote, but chickened out at the last minute, partly due to a lack of time, but also because I was a bit scared of doing doughnuts for the very first time. So I decided to make a plum cake instead.

This recipe was very easy to whip up, fortunately. The most time consuming part was halving and stoning the plums; everything else was just a matter of beating together all the ingredients.

Plum cake, pre-baking

Plum cake, pre-baking

I used my square brownie tin instead of a round tin as specified in the recipe, simply because I didn’t have a round tin that was big enough. It worked fine in the end, but I needded fewer plums (10 instead of 12) and had to bake the cake for a good deal longer than the recipe said. I also cut it into 9 pieces instead of 12. I was very generous with the cinnamon on top – 1 tsp doesn’t sound like much at all!

I also made an almond cream to go with the cake; this was just a matter of whipping some double cream until thick, adding a few drops of almond extract and mixing in a little icing sugar. And that was it!

The cake was very, very nice indeed, and I will definitely make it again. It’s quite sweet, and the plum flavour combined with the cinnamon is divine. The almond cream goes really well with it; I would recommend whipping up something similar to serve with the warm cake if you try this recipe too.

Warm plum cake and almond cream

Warm plum cake and almond cream

The recipe

From Allrecipes here: http://allrecipes.co.uk/recipe/17476/easy-plum-cake.aspx

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