Summer in Australia = beaches and peaches.
I made that up myself.
You can tell, right?
Okay, okay. Seriously. Summer in Australia means a stone fruit glut. Peaches, nectarines, lychees, cherries, and my favourite – beautiful, juicy, fragrant plums. Last year, I made nectarine jam, frozen nectarines, cherry cakes, chocolate cherries, and this very tart plum cake recipe that I dug out of an old but classic 70s cookbook.
We have a peach tree in our garden now, but haven’t had much luck with harvesting anything yet. Last year was a nightmare – the beautiful lorikeets ate almost every single fruit that grew. I bought a net for the tree this year but after an hour of trying to get the darn thing on, we gave up! Would not mind trying this recipe with fresh peaches – if the birds and the possums leave any for us, that is!
I originally wrote out this recipe a couple of years ago, but thought it could do with an update. This buttery cake never fails to disappoint me, even two years on.
My recipe is only slightly adapted from Margaret Fulton’s classic “My Very Special Cookbook”. I have used black plums, which made for an extremely tart dessert. When I make this cake again I will use very ripe, sweet blood plums, which would be heavenly with vanilla sugar. That or the peaches. Will keep you posted!
- 8 Fresh Plums
- 60g salted butter, softened
- ⅓ cup of sugar
- 1 egg, room temperature and lightly beaten
- 1 cup self raising flour
- ¼ cup of milk
- 2 tbsp vanilla sugar
- Grease a 9 inch springform tin and line the base with baking paper.
- Set the oven temperature to 180c/350f
- Wash the plums, cut them in half, and stone the plums.
- Cream the butter and sugar with an electric mixer until fluffy.
- Add the egg slowly and beat well.
- Add half the sifted flour to the butter mixture and mix until well combined.
- Add the milk and the remaining flour alternately, making a very thick batter.
- Spread the mixture over the base of the prepared cake tin and smooth with a spatula.
- Place the plums cut side down on top of the batter and press in very gently.
- Bake in the oven for an hour, or until the cake is golden and springs back to the touch.
- While the cake is fresh from the oven, sprinkle liberally with the vanilla sugar.
- Serve with whipped cream or vanilla ice cream.