Autumn is well and truly here… and my gosh, what a stunning season it is. Somehow, I never cease to be amazed each and every year, at the vividness of the reds, yellows and oranges of the foliage, giving out their last hurrah of the growing season. I’m thankful that there’s been a lingering warmth in the daytime… to soak up and relish for as long as it lasts; though eating al fresco of an evening has sadly come to a close.
Plums, figs and apples have been the highlight of the local farmer’s markets recently… mostly eaten fresh, but quite a few also sliced and diced to make their way into all manner of cakes, tarts, muffins and preserves. Angelino plums have been our favourite this year, offering the perfect solution to filling children’s lunchboxes, the making of beautiful deep dark jam and also for this moist and delicious, afternoon tea-style cake.
Plum & Cinnamon Cake | Gather and Graze
- 100g (1 Cup) Almond Meal
- 75g (½ Cup) Plain Flour
- ½ Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- Pinch Of Salt
- 125g (½ Cup) Unsalted Butter
- 110g (½ Cup) Raw Caster Sugar
- 1 Large Free-Range Egg (lightly beaten)
- 5 Fresh Plums (stone removed and quartered)
- Icing Sugar (for dusting the top)
Pre-heat the oven to 180°C/350°F. Grease and line an 18cm (7inch) spring-form cake tin.
In a medium sized mixing bowl, whisk together the almond meal, flour, baking powder, cinnamon and salt, ensuring there are no lumps.
Cream the butter and sugar in an electric mixer until light and fluffy. Continue mixing as you add the egg, little by little, then stir in the combined dry ingredients.
Spread the cake mixture over the base of the prepared cake tin and then arrange the plum quarters over the top.
Bake in the pre-heated oven for about 30-35 minutes, or until golden on top and a cake tester/toothpick comes out clean.
Allow to cool completely before dusting with icing sugar. Lovely served with a dollop of double (or whipped) cream.