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Plum cake with plum syrup
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 1kg dark plums
  • 125ml (1/2 cup) red wine
  • 1 cinnamon stick
  • Piece orange peel
  • 300g caster sugar
  • 150g unsalted butter, softened, extra for greasing
  • 170g sour cream
  • 350g plain flour, sifted
  • 25g baking powder
  • 120g pecan nuts
  • 300ml thick cream, lightly whipped
Instructions:
  • In a large saucepan, combine plums, wine, cinnamon, orange peel, and 120g sugar. Add enough water to cover the fruit. Stir over low heat until sugar dissolves. Poach for 10 minutes until fruit is tender. Transfer plums to a bowl. Increase heat, simmer liquid until it reduces to 1 cup. Chill liquid in a serving jug until serving.
  • Preheat your oven to 170°C.
  • Prepare the 26cm spring-form pan by greasing it and lining the base.
  • Chop the plums, remove the pits, and set aside 1 cup of the chopped plums.
  • Beat the butter and sugar until pale, then add the eggs one at a time. Mix in the sour cream, gently fold in the flour, baking powder, and nuts, and finally, carefully incorporate the plums.
  • Pour the mixture into the pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan.
  • Gently mix the plums into the whipped cream, then serve the cake topped with sauce and a dollop of the plum-infused cream.

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