Maybe not entirely toddler friendly but everyone deserves something sweet once in a while – right!
H is very much a savoury man but he is a fan of this cake. It is not overly sweet and the combination of cake and tart plums is heavenly.
I have made this cake a couple of times and H has made one almost entirely on his own. He did most of the mixing and added the ingredients all in the wrong order, and it was still superb. So get the kids involved with this one – you can’t go wrong…
If plums aren’t in season where you live, or you would prefer another fruit, try: apples, pears, cherries, peaches or even bananas
Italian Plum Cake
- 6 - 10 medium sized black or red-skinned plums
- 150 g butter , melted
- 3 eggs
- 1 teaspoon vanilla extract
- 150 g caster sugar , plus 2 tablespoons for sprinkling on top of cake
- 250 g plain flour
- 1 1/2 teaspoons baking powder
- 125 ml (1/2 cup) milk
Pre-heat oven to 180 degrees C (350 degrees F). Wash the plums cut them into halves or quarters - discard the seeds. Lightly grease a 24 cm (9 1/2 inch) cake tin with butter.
Put the eggs into a bowl with the vanilla and the sugar and beat until pale and fluffy. Add the sifted flour and baking powder and mix to incorporate. Whisk in the melted butter and milk
Put a few plums in the bottom of the tin and tip the batter over the top. Top with the remaining plums and sprinkle with the extra sugar.
Bake for approximately 1 hour or until nice and golden. Remove from the oven and let cool in the tin before removing it.
Serve plain, sprinkled with icing sugar or with a dollop of cream, ice-cream or mascarpone cream
Adapted from Twelve 'A Tuscan Cook book' by Tessa Kiros