Long Track Pantry Honey Plum Cake
Inroduction
About this Recipe
By: Sheridan Rogers
You’ll find this delicious cake on the menu at Long Track Pantry, Jugiong.
Ingredients
- unsalted butter 200g, melted
- plain flour 1 cup
- ground almonds 1 1/2 cups
- sugar 1/2 cup
- honey 2 tablespoons, good quality
- vanilla pod 1/2, cut open lengthways and seeds scraped out
- baking powder 1 teaspoon
- eggs 4
- plums 4, halved, deseeded and sliced
- honey 1 tablespoon
- butter 30g
Serves 6 – 8 Preheat oven to 180 degrees. Combine flour, almond meal, sugar, vanilla seeds and baking powder. Add melted butter and eggs and mix well. Add honey and mix well to make a smooth batter. Line a 24cm springform tin with baking paper and spread half the cake mixture over the bottom of the tin. Place half of the sliced plums over the cake mixture and then top with the remaining cake mixture. Arrange the rest of the plums on top and place in the oven for approx 35 minutes. For the glaze: warm the honey and butter over low heat and set aside. After the cake has been cooked for 35 minutes, glaze with honey mixture. Cook for another 10-15 minutes, glazing once more, or until a skewer comes out with a few crumbs clinging. Brush cake with glaze once more and set aside to cool. This cake is best served fresh and warm with cream and icecream. Note: plums are in season at present and blood plums would be ideal for this cake. If you’re looking for some of Long Track Pantry’s condiments (such as Pear &Ginger Chutney, Red Onion Relish, Apple Pear and Ginger Jam), they are now available in Sydney at Wild Basket, Neutral Bay.