Tag Archives: sponge

Plum upside-down cake

11 Sep



plum upside-down cake

Last week the in-laws popped in for a visit… and had brought with them a whole crate of perfect victoria plums. This led to a dilemma. We couldn’t possible eat all the plums before they went off so what could we do with them? We ended up giving a load away to other family members and then with those that were left I decided to research a good plum cake recipe. This Jamie Oliver recipe (taken from  here) came up trumps and gave us a delicious cake which was gone in just under 2 days (that’s a lot of cake eaten very quickly by two people!). If you ever have an excessive amount of plums (or just want to make a nice cake!) then try this recipe out.

You will need:

For the sponge

  • • 225g butter
    • 225g caster sugar
    • 4 eggs beaten with 3 tbsp milk
    • 100g ground almonds
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 tsp vanilla extract
    • 150g plain flour
    • 50g unblanched almonds, chopped or bashed in a pestle and mortar

For the topping

  • • 125g butter, plus extra for greasing
    • 150g light brown soft sugar
    • 600g plums stoned, halved and cut into 1cm slices

How you do it:

1. Start with the topping. Grease a 23cm-diameter round cake tin, then melt the butter in a pan. Stir in the sugar until the mixture is foamy and pale, about 2–3 minutes. (If it starts to separate, take it off the heat and keep stirring.) Pour into the cake tin and spread evenly. Arrange the plum slices in concentric circles over the topping, then put to one side.
2. Preheat the oven to 180C/gas 4. Cream together the butter and sugar. Beat in a quarter of the eggs at a time, mixing thoroughly between each addition. Stir in the ground almonds, baking powder, salt and vanilla extract. Fold in the flour, then stir through the chopped/bashed almonds.
3. Pour the cake mixture over the plums. Place the cake tin on a baking tray and bake for about 1 hour or until golden and a skewer comes out clean. 4 Rest the cake on a wire rack for 2 minutes before sliding a knife around the edge to loosen it. Place your serving plate over the top of the cake and carefully invert onto the plate, avoiding any juices that may escape. Gently remove the tin and replace any dislodged pieces of fruit. Serve with custard, crème fraîche or ice cream.



plum cinnamon crumble sponge

30 Aug

plum crumble sponge with cinnamon

Great British Bake Off fever has hit me once again! On Tuesday night I was invited to watch the show projected on the wall of Mr and Mrs Ferguson’s dining room. They’ve been friends of mine since I was little and we all grew up in the same church in Salisbury (and we also all got married in that church too!). They are mahoosive bake-off fans and so a bake-off party was inevitable. Their only request was that I bring some baked goods so I spent the afternoon before searching for a relatively simple but yummy recipe. Scouring through my mother’s cookbooks I managed to find this recipe for a plum crumble sponge. It looked great; simple ingredients with a warm/homely touch. unfortunately due to the BBC’s silliness in not prioritising putting GBBO on iPlayer we never actually got to watch the show! But the plum crumble sponge was enjoyed by all and it was definitely not an evening wasted.

I wanted to share the recipe with you as I always love it when I find some little recipe somewhere that turns out to be truly great!

You will need:

For the sponge

  • 450g purple plums, stoned and chopped
  • 200g caster sugar
  • 175g butter, softened
  • 175g self-raising flour
  • 1 tsp ground cinnamon
  • 3 medium eggs

For the crumble topping

  • 75g cold butter, cubed (plus some extra for greasing the tin)
  • 125g plain floor
  • 75g demerara sugar

How you do it:

  1. Place the plums in a pan with 1 tablespoon of the caster sugar and a splash of water. Cook gently on the hob for 5-6 minutes or until just tender. Drain through a sieve, discarding the juice, then leave plums to cool.
  2. Preheat oven to 180C/160C fan/gas 4. Make the crumble topping by rubbing the cold butter into the floor until bread-crumb like. Then stir in the demerara sugar. Set aside for later.
  3. Grease a rectangular baking tin (about 27cmx17cm) and line the base with baking paper (or if you’ve run out of paper you can just grease the bottom and serve straight from the tin)
  4. In a mixing bowl, cream together butter and sugar.  Add eggs one at a time, mixing after each one. Then add the flour and cinnamon and beat until all mixed together and you have a smooth cake mix. By now the plums should be cool enough so stir them into this mixture with a wooden spoon.
  5. Spoon the sponge and plum mixture into the tin and sprinkle over the crumble topping, pressing down gently with the back of a spoon.
  6. Bake for 45-55 minutes or until the sponge has risen, the topping is golden and it passes the clean skewer test.
  7. Leave to cool before serving. You can either cut it into small squares for the perfect picnic treat or do as I did and serve about 20mins after coming out of the oven, still slightly warm with some ice cream. The cake can be stored in an airtight container for up to 3 days.

I managed to watch Great British Bake Off the next day with my mummy and sister, curled up on the sofa with blankets, tea and left over crumble sponge… how wonderful!


p.s. this recipe was taken from a great book- available here

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