Today was Waitangi Day in New Zealand, so that means a day off work. It was a gorgeous sunny day so we made the most of it and went on a picnic. It is Black Doris plum season at the moment too, so I made a yummy sour cream plum cake to make the most of these delicious plums.
Sour Cream Plum Cake (from the La Cigale cookbook)
1 tsp almond essence
3tsp baking powder
45g ground almonds
340g sour cream (I used lite)
stoned and halved plums, enough to cover the cake (I used 4 big plums)
2tbsp raw sugar mixed with 1/2 tsp ground ginger (optional)
icing sugar for dusting.
1. Preheat oven to 180 degrees. Cream the butter and sugar together well. Beat in the eggs one at a time and and add the essence.
2. Sift the flour and baking powder and add the almonds and sour cream, then gently fold everything together.
3. Spoon the mixture into a greased 20cm cake tin or French paper mould.
4. Place plum halves on top, cut side up. The number of plums depends on their size – they need to be close but not overlap. Sprinkle the sugar and ginger mix on top if using.
5. Bake for 50 minutes. Cool a little, then remove from the tin and dust with icing sugar.
Note: My cake was still uncooked in the middle at the 50 minute mark, so I ended up cooking for about 1 hour and 5 minutes.
The recipe says you can substitute for any stone fruit, rhubarb and I can’t wait to try this out when it’s feijoa season in a month or so!