Sunken Plum Cake
SERVES
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 170°C and line an 8-inch round cake tin with parchment. A spring-form or loose base works best.
Beat the butter, zest and sugar until light and fluffy. Add the eggs slowly, one at a time until combined. Gently add in the flour and the juice until a smooth batter is formed.
Scoop the batter into your prepared tin and lay the plum slices on top pressing them in very gently.
Bake for an hour or until a skewer comes out of the batter clean. Once cool enough to handle transfer onto a wire rack to cool completely.
Ingredients
250g soft butter
the zest of an orange and 180mls orange juice
320g golden caster sugar
4 eggs
225g self-raising flour
6 dark-skinned plums, destoned and sliced
Method
Preheat your oven to 170°C and line an 8-inch round cake tin with parchment. A spring-form or loose base works best.
Beat the butter, zest and sugar until light and fluffy. Add the eggs slowly, one at a time until combined. Gently add in the flour and the juice until a smooth batter is formed.
Scoop the batter into your prepared tin and lay the plum slices on top pressing them in very gently.
Bake for an hour or until a skewer comes out of the batter clean. Once cool enough to handle transfer onto a wire rack to cool completely.
