Jun 4 -
Plum and vanilla cake
TOPPING
ninety grams (3/4 cup) plain (all-purpose) flour
hundred grams unsalted butter, chopped into small pieces
ninety grams (1/3 cup) caster (superfine) sugar
CAKE
hundred and eighty grams unsalted butter, softened
two hundred and fifty grams (1 cup) caster (superfine) sugar
three eggs, lightly beaten
one teaspoon vanilla extract
one hundred and eighty five grams (1 1/2 cups) plain (all-purpose) flour
two teaspoons baking powder
five hundred grams fresh plums, halved and seeded
one/ Preheat the over to 180 celsius.
two/To make the topping, place the flour butter and sugar in a bowl and rub with your fingertips until crumbly. I prefer to do do this in a food processor!
three/ To make the cake, cream the butter (melt it a bit in the microwave) and sugar together in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Sift the flour and baking powder in the bowl and fold into the mixture. Spread into a 24cm greased or non-stick springform cake tin.
four/ Top with the halved plums with the cut side up. Sprinkle with the topping and bake for one hour, or until a skewer inserted into the centre of the cake comes out clean.
five/ Remove from the oven and allow to cool in the tin for ten minutes.
Serves ten to twelve
n. Every day, every meal vb. Written by two food makers Stephanie and Emily
