Recipe

Plum syrup cake

Oct 27, 2013 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 10
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Ingredients

Plum syrup cake
  • 825 gram can whole plums in natural syrup, drained, syrup reserved, seeds removed.
  • 1 1/2 cup caster sugar
  • 1 cinnamon stick
  • 150 gram butter, chopped
  • 2 eggs
  • 3/4 cup light sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • custard or thick cream, to serve

Method

Plum syrup cake
  • 1
    Place reserved syrup and 1/2 cup sugar in a 2L microwave-safe bowl. Cook on high (100%) power for 2 minutes. Stir until sugar dissolves.
  • 2
    Add the cinnamon and cook for 5-6 minutes on high (100%) power. Remove cinnamon and allow syrup to cool.
  • 3
    Grease a 20cm round microwave-safe cake pan, then line with baking paper.
  • 4
    Place the butter in a large microwave-safe bowl. Heat on medium-low (30%) power for 1 minute to soften.
  • 5
    Add remaining sugar to butter and beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla. Lightly fold in combined sifted flour and cinnamon.
  • 6
    Roughly chop plum flesh and fold through cake batter. Pour into prepared pan. Cook on medium (50%) power for 15 minutes.
  • 7
    Stand for 5 minutes. Turn out onto a serving plate. Drizzle with syrup. Serve with custard or cream.

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