Tuesday, 9 May 2017

Plum Cake

Thanks a lot weather for turning cold on me. Just because it is autumn doesn't mean it has to be wet and cold. Okay so we have had a few sunny days and I have to admit that I've been away to Melbourne and then spent an entire 2 weeks in my garden doing a big renovation project. 

I'm dreaming of some fab warm sunny days, sipping tea on the verandah and watching the glorious leaves changing colour. So damn and blast I just have to make a cake, even though I 'm trying to give up sugar.

Plums are on their last legs and we will just have to be content with apples and pears and citrus fruit until the whole darn weather recycles itself and comes back to spring.

Fabulous time of year (if it stops peeing with rain). I've done a quick scout of my neighbourhood and I've brought you the best of the autumn show.

Here are some Fabulous Facts about Deciduous Trees.

 - Leaves fall off trees in winter because a layer of cork grows across the leaf stalk gradually cutting off its water supply.

-  Physiological changes in the leaf produce outstanding autumn colours.  Short, warm days and cool nights produce pigments which develop into the wonderful autumn colours. Carotenoid pigment gives yellow, orange and brown and bright reds and purples are from anthocyanin pigments. 

Red and purple leaves are actually caused by the presence of sugars from sap that is trapped inside of the leaves.

- If you live very close to the Equator, you will not experience autumnal colours.

- Plums are an autumnal fruit and you should find the last of them in the shops now.

So dash out and buy a few because this may be your last chance this season to make this cake.



1/4 cup (60g) caster sugar
115g butter
1 cup (125g) plain flour
1 teaspoon baking powder
3 eggs
4 plums, pitted and quartered
1 teaspoon cinnamon
2 tablespoons Rice Malt Syrup
pinch salt
1 - 2 teaspoons caster sugar

Preheat oven to 170º fan forced.

Beat sugar and butter together until nice and creamy.

Beat in eggs one at a time until combined.

Mix flour, baking powder and salt together in a small bowl and gently incorporate into the creamed mixture.

Pour batter into a greased springform cake tin, approx 20 cms in size.

Place the quartered plums, cut side up into the batter, pressing down slightly.
Sprinkle  the plums with a mixture of cinnamon and sugar.

Bake in a preheated oven for 40 - 50 minutes.

Cool for 5 to 10 minutes then take out of the tin and cool completely on a cake rack or serve warm with yoghurt.


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