This summer has been fairly poor for our Marjorie plum tree, a reasonable crop was developing but then we had a freak wind storm, followed by drought and then rain, so I had to do battle with the local wasps to snaffle enough plums to make this cake. I love English plums but the season is very short and unless you can get your hands on a supply from a generous local grower making jam or any type of preserve can be an expensive business.
I decided to make this cake to showcase my plums and combine them with a tasty polenta cake recipe I had been meaning to bake for sometime. The plums impart a delicious moist tang to each slice and provide color to a very plain bake.
Stunningly simple and very rustic this cake needs no more embellishment than a light dusting with icing sugar.
So lets bake and create a beauty
What you need
- Oil Spray for the tin
- Couple of English plums - cut into segments, stoned removed
- 175g softened salted butter
- 225g caster sugar
- 3 eggs - free range, beaten
- 150g fine cornmeal / polenta (ensure gluten free)
- 100g gluten free flour - plain
- 2 tsp xanthum gum
- 1/2 tsp baking powder
- Icing Sugar (optional)
What you do
- Pre heat the oven to 180c
- Cream the butter and sugar in a stand mixer until light and fluffy
- Now add the rest of the ingredients (except the plums and icing sugar) to the mixture and mix until well incorporated.
- Pour into the prepared tin and artistically arrange to plum segments on the top of the cake
- Place in the oven and bake for 40-50 minutes until golden, well risen.
- Cool in the tin
- Once cool remove from tin and serve (optionally sprinkled with icing sugar)
I am linking up to this months Alphabakes hosted by Caroline Makes and The More than the occasional baker in rotation. This month's them is P - for plums and polenta in my case.
