I'm really only writing this post to record the cake I've just made up, because it's Quite Nice Actually.
Do I need some mandatory pandemic content? Cambridge has started doing drop-ins for second jabs, AZ and Pfizer, but only once you're 8 weeks after your first jab. So still I wait...
The cake is a use for some of last year's foraged and rather yellow and tart plums, with some gratuitous dark chocolate thrown in. It's the sort of thing I thought I'd find someone else's recipe for without too much trouble, but my searches failed me, so here's
Katie's made-up chocolate and plum cake
Ingredients:
- 8oz plain flour
- 2tsp baking powder
- Bag of frozen plums, defrosted and destoned (size of bag was probably 8oz with the stones in, and they were small plums so high stone:plum ratio), will be soggy and gloopy from the defrosting
- 4oz butter, melted
- 2 eggs
- 4oz dark brown sugar
- 1-2oz dark chocolate, chopped into chunks
- demerara sugar for sprinkling
Method:
- Mix everything barring the demerara together
- Put into an 8" square tin
- Sprinkle with demerara sugar
- Bake at 170C (fan oven) for 40ish minutes
If your plums are very tart or your tooth very sweet you might want more sugar with it.
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| It's not much of a looker |
Sounds scrumptious and looks delicious. That sugary crust ...
ReplyDeleteThis looks tasty. I can definitely see myself making a variations of it, especially in the autumn.
ReplyDeleteUPDATE: having done a big whingy vaccine whinge yesterday, I've just managed to rebook my second jab appointment for exactly 8 weeks after my first, so all is (as) well (as can be).
ReplyDeleteNow this is the kind of spontaneous pandemic content we like to see. Hooray for the health authority and jabs.
DeleteThis sounded good, but I didn't have any frozen plums. So I asked Katie (on twitter) if she thought tinned plums. She wasn't sure. This called for an experiment!
ReplyDeleteAnd I can confirm that they *do* work! This is a lovely - and not too sweet - cake that was lovely with an afternoon cuppa.
I used 2/3 (about 200g) of drained plums from a tin of red plums in syrup, which were very gloopy when chopped. I used self-raising flour and a smidge of baking powder, and added some cinnamon to the mix. As I didn't have any demerara sugar, I sprinkled the top with golden granulated sugar (which I did have) instead. I also didn't have a square tin of the right size so I used a 22cm diameter springform tin. Next time (because I do plan a next time!) I will try adding some flaked almonds to the top, and also not chop the fruit and chocolate too finely as it's nice to get nuggets of fruit and chocolate.
Hurrah! I thoroughly approve of all these modifications.
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