Enjoy a fruit infusion with this quick and easy plum cake. The flavours marry up beautifully and create a rich aroma. The plums will sink into the cake as it cooks, but you’ll finish with a well-risen mixture and a delicious snack. Serve with coffee and enjoy!
A Quick, Fluffy Cake with Plums
Ingredients (use at room temperature):
- 4 large eggs
- 180g sugar
- 1 tsp vanilla extract
- 200ml rapeseed oil
- 2 tsp baking powder
- 200ml buttermilk
- 500g small plums, washed, halved and stoned
- icing sugar, for dusting
Method
Step 1: Prepare the mixture
Break the eggs into a clean, dry bowl. Add the sugar, 1 level tsp of vanilla extract and whisk with a mixer at high speed for 5–6 minutes. (Be careful not to use the highest speed, especially if you’re using a food processor.) Add the rapeseed oil to the egg foam and stir with a spatula until all the ingredients are combined.
In a separate bowl, add the baking powder and flour, then mix with a spoon. Sieve into the egg mixture, add buttermilk and mix well with a spatula until all the ingredients are combined. Don’t overmix!
Step 2: Bake
Spoon the mixture evenly into a 24 or 25cm cake tin. Lay the plums on top, gently pressing them into the mixture. Place the pan on the lowest rack of a preheated oven. Bake at 170°C (gas mark 3) for 60–65 minutes.
After taking the cake out of the oven, set aside to cool completely. Carefully take the cooled cake out of the pan. Use a knife to separate the cake from the edges of the pan.
Dust with icing sugar before serving.
Enjoy!
