This good old fashioned cake can be served warm as a pudding or cool as a cake. Its from ” Good Cooking” by Jill Dupleix
Ingredients
- 180 g butter, softened plus extra for tin
- 160 g caster sugar
- 4 medium eggs
- 1/2 tsp pure vanilla extract
- 225 g plain flour
- 1 tsp baking powder
- a pinch salt
- 10 small plums or apricots
- icing sugar for dusting
Servings:
Instructions
- Heat the oven to 180 C, 160 Fan, Gas 4. Butter a 28x20 cm baking tin and line with greaseproof paper.
- Cream the butter and sugar together until pale. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift the flour, baking powder and salt together over the mixture and fold in well, just until combined. Spoon the mixture into the baking tin.
- Cut the plums around their circumference, twist apart and remove the stone. Arrange the fruit, cut side up, in rows on top of the mixture.
- Bake for 30 minutes, or until a thin skewer inserted in the cake comes out clean.
- Cool slightly, or to room temperature. Dust with icing sugar, cut into squares and serve.
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