Thursday, August 21, 2014

Rustic plum cornmeal cake























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 colour 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)
Round loose bottomed cake tin - oil sprayed and base lined 

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.


And also bake of the week created by Casa Costello and hosted this week by Hay in a Day

                                                         Casa Costello


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