·
Chocolate Plum Hazelnut
Cake
· Plum
Coffee
Cake
·
Plum Buckle
·
Plum Tart
Chocolate Plum Hazelnut
Cake
Ingredients
175g butter , plus extra for greasing
500g plums
175g light muscovado sugar
175g self-raising flour
175g ground hazelnuts
3 eggs
1 tsp baking powder
50g dark chocolate (70 per cent cocoa), chopped
2 tbsp hazelnuts
2 tbsp redcurrant, damson or plum jelly
Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums. Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top. Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.
Plum Coffee Cake
Ingredients
1 1/4 cups (175 grams) all purpose flour
1/4 cup (30 grams) ground almonds
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) canola oil
1/2 cup (120 ml) whole milk plain yogurt
1/4 cup (60 ml) orange juice
1 tablespoon orange zest (the outer orange skin (rind) of the orange)
1 large egg
1 teaspoon pure vanilla extract
1 cup (200 grams) granulated white sugar
7 - 8 plums, halved and pitted
Garnish:
2 tablespoons (30 grams) coarse brown sugar
Preheat oven to 400 degrees F (205 degrees C) and
place rack in center of oven. Butter and flour one - 20 cm spring form
pan. (Alternatively spray pan with non stick vegetable/flour spray.)
Line the bottom of the pan with parchment paper.
In a large bowl, stir or whisk together the flour, ground almonds,
baking powder and salt. In another large bowl, stir or whisk together
the oil, yogurt, orange juice and zest, egg, and vanilla extract. Stir
in the sugar. Add the wet ingredients to the flour mixture. Stir until
just combined. Scrape the batter into the prepared pan and evenly
arrange the halved plums on top of the batter, flesh side facing up.
Sprinkle with the 1 1/2 tablespoons brown sugar. Bake in preheated oven
for about 35 to 45 minutes or until a sharp knife inserted in the center
of the cake comes out clean. Remove from oven and place on a wire rack
to cool.
Makes 20 cm cake.
Plum
Buckle
Ingredients
7 cups pitted and quartered plums
2/3 cup butter, softened
1 1/2 cups white sugar
2 eggs
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 teaspoons vanilla extract
1 cup white sugar
1/2 cup butter, softened
1/4 cup all-purpose flour
1 teaspoon cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish.
Place the plums into the bottom of the prepared baking dish. In a large
bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until
the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3
cups of flour, the baking powder, and salt. Mix in the milk and vanilla
extract to make a smooth batter. Pour the batter over the plums. Mix 1
cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together
in a bowl to make a crumbly topping; spread over the batter.
Bake in the preheated oven until a toothpick inserted in the center of
the cake comes out clean, 45 to 50 minutes.
Plum Tart
Ingredients
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter flavoured shortening
2 tablespoons cold water
FILLING:
2 cups sliced plums
9 1/4 teaspoons sugar, divided
1 tablespoon all-purpose flour
1 egg, lightly beaten
In a bowl, combine the flour, sugar and salt; cut in the shortening
until crumbly. Gradually add water, tossing with a fork until a ball
forms. Cover and refrigerate for at least 1-1/2 hours. On a lightly
floured surface, roll pastry into a 9-in. circle. Transfer to a
foil-lined 15-in. x 10-in. x 1-in. baking pan.
In a bowl, combine the plums, 3 tablespoons sugar and flour. Place on
the center of pastry. Bring edges of pastry over filling, leaving 3-1/2
in. of filling uncovered. Brush crust with egg white, then sprinkle with
remaining sugar. Bake at 375 degrees F for 40-45 minutes or until bubbly
and crust is golden brown.
