At the moment, we’re half way through British Food Fortnight. We don’t seem to be go a few days without celebrating a day or a week of something. We’ve just had National Cupcake Week and I doubt it will be long before the next one comes along!
If I’m honest (and as a cake maker I probably shouldn’t be admitting this!) I much prefer British food to cupcakes. I use local and season produce wherever I can, beit in cakes or in cooking for myself, family and friends.
As it’s been a while since my last recipe, I’m sharing a recipe for a plum cake, as plums are very much in season at the moment and this is a great way to celebrate British Food Fortnight. It’s very tasty and is great warm or cold! I’m sure it would work well with other fruit (for example substituting apples for plums and cinnamon for mixed spice).
150g self-raising flour
75g ground almonds
1 tsp mixed spice
50g caster sugar
2 large eggs
4 tbsp golden syrup
300g plums, stoned and chopped
Preheat oven to 160C.
Grease and line a baking tray measuring 30cm x 20cm.
Prepare the plums and add the mixed spice and half of the sugar. Leave to macerate.
Rub the butter with the flour and then add the ground almonds and the remaining sugar.
In a separate bowl, beat the eggs with the golden syrup and then add to the flour mixture. Add the plums and stir until just combined. Transfer to the tin and level the surface.
Bake in the centre of the oven for 45 minutes, but keep an eye on it. It is ready when it has risen and is just firm to the touch. A skewer inserted should come out clean. Cut up and serve.