Monday, 13 August 2007

Plum Crunch Cake

Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I’m sure any fruit will work well.
2 eggs
1 egg yolk
5 oz butter
5 oz golden caster sugar
5 oz self raising flour
Juice and zest of one orange
4 oz plums, stoned and roughly chopped
4 oz plums, stoned and cut into wedges


1 ½ tsp fresh lemon juice
8 oz golden caster sugar
1 oz sugar cubes, roughly crushed

Preheat oven to 160c. Fan oven
Butter and line the base of a 2 lb loaf tin.
Lightly beat the eggs and yolk with a pinch of salt.
Beat the butter and sugar in a bowl until light and fluffy.
Pour in the eggs a little at a time, beating well after each addition.
Fold in the flour with the orange zest and two tablespoons of the juice.
Fold in the chopped plums (or the fruit you are using).
Spoon into the prepared pan.
Scatter the plum wedges over the top.
Bake for 50 mins or until a skewer inserted comes out clean.
Cool for 10 mins, and then turn out on a wire rack.
Mix the remaining orange juice with the lemon juice and caster sugar.
Spoon over the cooling cake and sprinkle with the crushed sugar pieces.
cool until set.

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