Guys, I realised I have not posted any new recipes since time immemorial so here’s one. I’m in a phase of branching out from the usual chocolate cakes I make so I thought why not use seasonal fruits? And more importantly I bake in smaller portions nowadays so I feel less guilty. The recipe for this cake is adapted from The Australian Women’s Weekly and is good for about 4-5 guilt-free servings.
150g butter, softened
110g caster sugar
112g self-raising flour
38g plain flour
30g almond meal
1 medium sized plum, sliced
handful of blueberries (fresh or frozen)
icing sugar for dusting
1. Preheat oven to 170 degrees Celsius. Grease and line a 6-inch round cake pan (or springform pan).
2. Beat butter and sugar until light and fluffy. Then beat in eggs one at a time. Using a spatula gradually fold in the flours and then almond meal.
3. Spread about 1/3 to 1/2 of the cake mixture into the prepared pan. Arrange the plum slices in a circular border (or alternatively arrange the plum slices in a random order). Then spoon the remaining cake mixture over the plum and smooth out the batter. Add the remaining plum slices onto the batter and sprinkle the blueberries. Press the fruits lightly into the batter.
4. Bake for 50-60 minutes or until a toothpick comes out clean when tested. Cool the cake in the pan. The transfer cake onto a serving plate and dust it with icing sugar.
5. Serve and enjoy.