Nigel Slater Plum Cake
Nigel Slater’s Plum Cake is a moist and buttery cake topped with fresh plums that caramelize beautifully during baking. The combination of soft cake and tart fruit creates a balanced dessert that’s as visually appealing as delicious.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- Plums: 6-8, halved and pitted
- Unsalted butter: 175g (¾ cup), softened
- Caster sugar: 175g (¾ cup), for sweetness
- Eggs: 3 large, at room temperature
- Self-raising flour: 175g (1½ cups), sifted
- Ground almonds: 50g (½ cup), for added texture
- Vanilla extract: 1 teaspoon, for flavor
- Milk: 2 tablespoons, to adjust batter consistency
- Demerara sugar: 2 tablespoons, for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line the cake tin with parchment paper.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
- Add the eggs: Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate the dry ingredients: Fold in the sifted self-raising flour and ground almonds gently until combined.
- Adjust the consistency: Add the milk, one tablespoon at a time, to achieve a smooth batter.
- Prepare the plums: Halve and pit the plums, leaving the skin on for added color and flavor.
- Assemble the cake: Pour the batter into the prepared cake tin and smooth the surface. Arrange the plum halves on top, cut side up, pressing them slightly into the batter.
- Sprinkle with sugar: Scatter the demerara sugar over the plums for a caramelized topping.
- Bake the cake: Place in the oven and bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Find it online: https://britishrecipeshub.co.uk/nigel-slater-plum-cake/