I made this the other day because plums were on offer… such a simple cake yet delicious. Best served with whipped cream!
1 tsp baking powder
2 tsp vanilla sugar or 1tsp good vanilla
a little milk
2 pounds plums
sugar to sprinkle over cake once it’s baked
I would first prepare all the plums by cutting them into halves and taking the stone out, then halving them again.
Melt the butter for about 30 seconds in the microwave. Mix the butter and the sugar with an electric whisk. Add the eggs and beat until it’s light and frothy. Stir in half of the flour, baking powder and vanilla sugar. Stir in the remaining flour – the dough is now quite firmly. Stir in some milk until the batter is smooth. Spread the dough evenly on a greased baking tray. Line the plums up on the cake in nice and neat rows with the plums standing up. Sprinkle with cinnamon.
I’ve used a round cake form but I don’t recommend it as the middle of my cake didn’t bake all the way through.
The cake takes about 50 to 60 minutes at 180° C/Gas 6 on the middle rack. The cake is ready when the dough is golden brown. Take the cake out of the oven and sprinkle immediately with sugar.
… I’ve just not blogged about it. Here are a few dishes I made recently:
Roasted pork belly with butternut squash and potato mash with broccoli – which was definitely a highlight!
I sat the pork belly on a bed of sliced onions and sliced apples, lightly sprinkled with some sugar. The onions and apples caramelised with the fat that oozed out of the pork belly and tasted divine. The pork belly had a fantastic crackling (aided by lots of sea salt flakes!), crisp but not chewy. The only reason I used butternut squash in my mash was that I had it in the fridge for weeks and it needed to go. But oh, what a good decision to mash it in with my potatoes! Add some butter and at least half a teaspoon of freshly ground nutmeg and the mash will be melting away in your mouth.
Rosemary sausages on roasted tomatoes with mashed potatoes
So simple, so easy and so utterly delicious. All you need are cocktail tomatoes, enough to fill a lasagna dish with it. Then mix olive oil with balsamic vinegar, salt and pepper and spoon most of it over the tomatoes. Prick your sausages all round and put on top of the tomatoes. Spoon the rest of the balsamic mix over the sausages. Sprinkle all with freshly chopped rosemary. Put in the oven for about half an hour/ 45 minutes or so until your sausages are brown (I turned mine after about 20 minutes). Serve with (mashed) potatoes.
Slow cooked beef with sun dried tomatoes
This recipe is loosely based on Parker’s Beef Stew
Recipe, I throw in whatever I have in the fridge and what I feel like that day. Do marinate the beef in red wine, garlic and bay leaves overnight, I think that’s absolutely vital for the success of the recipe. I added fresh cocktail tomatoes and lots of sun dried tomatoes and lots of Worcester Sauce as I like the vinegary taste of it. It reminds me of my mum’s Sauerbraten
Last night we had leftovers. Sauteed potatoes, poached eggs, bacon and I added some gherkins and pickled green chillies to it. And ketchup. Can’t have bacon without ketchup.