Edith’s plum cake

SERVES 16-20

Food and Travel (UK) - - Recipes -

180g un­salted but­ter, at room tem­per­a­ture

345g caster sugar

4 eggs

1tsp vanilla essence finely grated zest 1 lemon

300g self-rais­ing flour

25 plums or 12 medium plums, halved and pit­ted ic­ing sugar, for dust­ing dou­ble cream, to serve

33cm x 23cm rec­tan­gu­lar bak­ing tin

Pre­heat the oven to 180C/350F/ Gas 4. Line the bak­ing tin with bak­ing pa­per, leav­ing an over­hang to make lift­ing the cake out eas­ier.

Cream the but­ter and sugar in an elec­tric mixer un­til light and fluffy. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion. Add the vanilla essence and lemon zest. Fold in the flour un­til just com­bined.

Spoon the bat­ter into the tin and spread evenly. Lay the plums, cut side up, in rows on top of the bat­ter, with­out press­ing them into the mix­ture.

Bake for 1 hour or un­til a skewer in­serted into the cen­tre comes out clean. Al­low the cake to cool in the tin and lift out us­ing the bak­ing pa­per. Dust with ic­ing sugar and serve warm or at room tem­per­a­ture with cream.

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