We had it for our breakfast, and once again my little supporter gave a thumbs up!
Bb: How did you make the cake?
Me: It's very easy to make this...
Bb: Why is it that it's so easy to make but it taste so delicious!
Me: Maybe 'cos it's a good recipe...
Purple plum torte
(recipe adapted from Smitten Kitchen, below is half the original recipe with minor adjustments)
63g plain flour
1/2 tsp baking powder
a pinch of salt
75g caster sugar (reduced from 100g)
60g unsalted butter, softened
1 large egg
3 purple plums, halved and pitted
1 tsp fresh lemon juice (I omitted this)
1 tbsp caster sugar
1/2 tsp ground cinnamon
- Sift flour, baking powder and salt in a bowl. Set aside.
- With a electric mixer, cream butter and sugar until fluffy and light in colour.
- Add egg and continue mixing, scraping down the bowl.
- Add dry ingredients and mix till combined. Do not overmix.
- Pour batter into lined 6" round cake tin and smooth the top. (SK used ungreased 9" springfoam pan.) Arrange the plums, skin side up, all over the batter.
- Mix caster sugar and cinnamon and sprinkle on top of the plums and batter. (SK sprinkled the top with lemon juice, then cinnamon and then remaining sugar.)
- Bake in pre-heated oven 180 deg C for 35 mins, or until the skewer inserted comes out clean.
- Cool on rack and remove from pan when completely cool.
- Chill the cake in fridge overnight, or leave it covered at room temperature overnight as the cake is even better on second day when the plum juice further releases into the cake.
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from Domestic Goddess Wannabe.