Wild Plum Cake
Wild Plum Cake
Ingredients:
- 100g margarine
- 75g sugar
- 400g flour
- 175 ml soya or nut milk
- 40g fresh yeast
- peel of 1 lemon
- 3 tbsp (15g) oil
- 2 tbsp (30g) sugar
- 1 tsp cinnamon
Directions:
- Warm the milk, add the yeast and leave in a warm place for 20 minutes.
- Mix sugar and margarine until creamy.
- Gradually add flour, milk, yeast, lemon peel and oil and knead until the dough forms a smooth ball.
- Cover and leave to rise in a warm place for about 1h, until it doubles in size.
- Knead again and roll out on a baking tray covered in baking paper.
- Leave to rise again for about 20 minutes.
- Meanwhile, remove the stones of the plums and nearly (but not fully) cut in half.
- Mix the sugar and cinnamon.
- Preheat the oven to 180 degrees / gas mark 4.
- Spread the breadcrumbs and marzipan on the dough.
- Stack the plums like roof tiles on the dough and sprinkle with half the sugar and cinnamon.
- Bake for 30 minutes and sprinkle with the remaining sugar and cinnamon.
Notes:
Traditionally this cake is made with very ripe damsons – substitute if you can get hold of them!
How many plums, how many breadcrumbs, marzipan? I’m intending to have a go at this but a full list of ingredients and how they need to be prepared would inspire confidence.
Hi Sylvia!
Apologies for the late reply – it may be a little bit late for this year’s harvest. It’s been a while since I last made this, but 1-1.5kg plums, 150g marzipan and maybe 50-75g breadcrumbs (just a little sprinkling to soak up a little of the plum juice) should get you there!