The English know that afternoon tea should be served with a light bite on the side. Made with the freshest stone fruit of the season and brightened with a hint of tart lemon, this simple plum cake’s dainty flavours are the perfect companion for a spot of hot tea and a dollop of fresh cream. But careful, this ambrosial delight is so good, you’ll be tempted to eat it all yourself!
Prep time: 20 minutes
Ingredients:
1 cup all-purpose flour
½ tsp baking powder
¼ tsp cinnamon
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
3 eggs
1 tbsp freshly squeezed
Lemon juice
1 tsp lemon zest
4 plums, pitted and halved
Method:
1. To make the cake, preheat the oven to 375ºF and grease and flour one round 9″ spring form pan.
2. In a small bowl, sift together the flour, baking powder, cinnamon and salt; set aside.
3. using an electric mixer, beat the butter in a separate bowl until soft and fluffy. Slowly add the sugar, ¼ cup at a time, beating well after each addition.
4. Add the eggs, one at a time, beating well after each addition. Add the lemon juice and lemon zest and continue to beat. Once the wet ingredients are fully combined, slowly beat in the flour mixture until a batter is formed.
5. Spoon the batter evenly into the prepared pan. Arrange the plums, skin side down, over the batter. Bake for 40 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Transfer onto a rack and allow to cool before serving.
Serves 6 to 8.
Courtesy Tara Ballantyne – Style at Home, http://styleathome.com