sharing recipes from one generation to the next
Summer brings gifts of stone fruits grown by friends and neighbours. A recent generous gift of plums inspired this delicious cake. The dense sweet lemony base is counter balanced by the tartish top of baked plums. It’s important to slow roast the plums before putting them on the cake so the juices do not saturate the base.
180g softened butter
150g castor sugar
2 teaspoon lemon zest
2 teaspoons of limoncello
220g plain flour
1 1/2 teaspoons baking powder
125 g natural yoghurt
Preheat the oven to 140C. Quarter the plums and discard the pips. Lay them on a wire rack over a baking tray cut side up. Sprinkle with 2 tablespoons of raw sugar, then bake for 1 hour.
Increase the oven temperature to 180C. Grease a 25cm springform pan and line with baking paper.
Cream the butter and sugar until light and fluffy. Beat in the lemon zest and limoncello then the eggs one at a time.
Sift the flour and baking powder then stir into the butter. Add the yoghurt and stir lightly to combine. Tip the batter into the cake tin, spread to the edges.
Bake for 20 mins. Remove from the oven, quickly arrange the plums on the top, sprinkle generously with raw sugar, then return the cake to the oven for a further 45 minutes. Serve 12
Delicious warm with a dollop of whipped cream.
I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!
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