I love to bake. I bake for my family and friends. I bake when I host my retreats and training days, and I bake for my circle of doulas. This is one of my all-time favourite recipes and certainly the most requested recipe too! Easy to bake, gorgeous to look at and incredibly delicious; what more could we ask from a cake recipe?
Excuse my Maggie Beer moment – it’s all about fresh, seasonal produce. This recipe calls for plums (welcome back, my lovelies!), however any seasonal (not too wet) fruit will be just fine. Also try mixing up the nut meals, through Autumn I adjust the recipe with 3/4 hazelnut meal and Jonathon apples, so very earthy!
The Plumy Birth-Day Cake
- 200gr unsalted butter
- 200gr sugar + extra. My favourite it a combination of coconut, brown, raparura sugars. The browner the sugars the richer and more toffee-like the flavour. Try your own, mix them up till they come to 200gr
- 3 of the finest free range eggs
- 200gr almond meal
- 2T coconut flour
- 1t aluminium free baking powder
- 1t vanilla essence
- 3 or 4 fresh plums, halved and sliced
- Almond flakes optional
Preheat your oven to 160 C. Line the base and sides of a spring-form cake tin with baking paper. Sprinkle generously with sugar and almond flakes if you’re using them, arrange fruit slices in single, pretty pattern to cover the base of the tin.
Blend almond meal, flour and baking powder set aside. Cream butter, sugar and vanilla. Then beat in one egg at a time. Blend in almond meal mixture and spoon this quite thick batter over the fruit. Tap tin on the bench a few times to distribute the batter and release air pockets.
Bake 30 – 40 minutes; it should be golden and a bit firm to touch. Check at 20 minutes, if the edges are browning too fast, cover with foil and continue baking. Remove from the oven, let cool in tin 25 minutes and then turn onto a cooling rack.
Enjoy warm or cool, with as many lush sides as you can think of! I’m thinking vanilla custard….