The stone fruit that has come our way this year, from friends' trees and our own has been so abundant that I am running out of ways to use it up...there is only so much stewing, jam making, pickling,and sauce making one is up for. Any way I have talked about this delicious plum cake before, I have made it so many times this year, thought I would pass on the recipe and hope you enjoy it too. To join us for Tea, visit here.
Nigel Slater's Plum Cake
150g unrefined caster sugar
150 g room temp. butter
3 large eggs
75 g plain flour
1 1/2 teaspoons baking powder
100 g ground almonds
50 g walnuts, chopped
16 or so plums, stones removed and cut into quarters
You will need a 20cm. square or 23cm. round cake tin about 6 cm. deep. Line with baking paper. Preheat oven to 180 degrees C. With electric mixer beat butter and sugar until very pale and fluffy. ( about 5-7 min. ) Break eggs into a jug and lightly beat. With mixer on medium speed, gradually pour the egg into the butter sugar mix. Add a spoonful of flour between each addition of egg. Sift remaining flour and baking powder over the bowl and carefully fold into the batter with a metal spoon. Then fold in the almonds and walnuts. Scrape mixture into prepared tin and place plums close together all over the top. Bake for about 45 min. Test with a skewer in middle of cake, if there is no mixture stuck to it then it's cooked.
Another colourful recipe you might like to try comes from the lovely Sophie at The Invisible Cookbook...........she has a recipe for Chocolate Beetroot Cupcakes.and speaking of baking and colour......
is'nt this the most beautiful KitchenAid you have ever seen ! Photo by Ree Drummond at The Pioneer Woman.