Saturday, 25 September 2010

Switzen Plum Cake

This is more of a tart than a cake. When cooked the base has a crumbly texture with a crisp edge and the flavour of the plums is intensified and the juice slightly caramelised.

750g Switzen plums, halved or quartered and stoned

Mix the following ingredients together with a food mixer
225g SR flour
115g butter or olive spread
90g golden granulated sugar
I large egg
1-2 tsp almond or vanilla essence

Spread the mixture evenly in a 25cm cake tin, arrange the plums on top and bake for about half an hour on gas 6, turn down to gas 4 and bake or another 10-15 minutes. Or the mixture can be rolled out like pastry though it will be thicker than you would normally do pastry.
Lovely hot or cold.