Wednesday, 3 September 2014

Italian Plum Cake

Boy, for someone who doesn't like to bake too much, I just noticed, I bake a lot!! I never realized how much I baked until I started writing this blog. I mean, as long as the recipe isn't too complicated, like this one, I quite enjoy it...or at least the results of it!

I wanted to bake something our 7th wedding anniversary. Although who needs an excuse for cake, right? And I love anything with fruit and with the little purple plums in season now, I couldn't resist.

I adapted this recipe from Nigella Lawson's, "Nigellissima" cookbook. It called for apples but I obviously used plums and instead of topping the cake with sugar, I crushed a couple of amaretti cookies and sprinkled the cake before baking. I also cut down the sugar by 1/4 cup. As much as I like sweets, I'm not a fan of overly sweet. This was perfect! I can't wait to have another piece in the morning with my coffee.

Italian Plum Cake
adapted from Nigellissima, by Nigella Lawson

8 tablespoons butter, softened
1 2/3 cups flour
2 teaspoons baking powder
Pinch of salt
1/2 cup sugar
2 eggs
Zest of a lemon
1 teaspoon vanilla extract
1/4 cup milk, at room temperature (I used almond milk)
4 plums, pitted and sliced
2 amaretti cookies, crushed, or
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

Preheat oven to 400F.
Butter a 9 inch springform pan and line with parchment paper.
In a food processor, put the butter, flour, baking powder, salt, sugar, eggs, lemon zest and vanilla extract and blitz until it forms a thick batter. With the motor still running, pour the milk down the funnel.
Pour the batter in the prepared pan and smooth out. Arrange the plums in a pretty pattern on top of the cake batter and sprinkle with the crushed amaretti or the sugar/cinnamon.
Bake for 35-40 minutes until golden or until a toothpick inserted in the middle comes out clean.
Cool for an hour in pan before serving.

m xo

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