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Poppy Seed and Plum Cake

Ren Behan
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Ingredients
  

  • 8-10 English plums stones removed
  • 225 g / one cup caster sugar
  • 4 large free range eggs lightly beaten
  • 240 ml/ one cup sunflower vegetable or mild, light olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange or lemon zest
  • 260 g/ two cups self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • 2 tablespoon icing sugar mixed with 1 teaspoon of cinnamon to dust
  • Cream or a warm plum compote to serve

Instructions
 

  • Pre-heat your oven to 190 degrees Celsius/Gas Mark 5/375 F. Grease and line a rectangular baking tray with parchment.
  • Chop the fresh plums in half and remove the stones.
  • Put the caster sugar, eggs, oil and vanilla extract into a mixing bowl and whisk together well for 3-4 minutes until a pale and fluffy. Add in the zest and mix again.
  • Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated. Sprinkle in the poppy seeds and mix again to combine.
  • Pour the batter carefully into the tray and gently press the halved plums into the batter.
  • Bake in a pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the tray bake.
  • Leave to cool. Dust the cake with icing sugar mixed with a teaspoon of cinnamon and serve with cream and/or a warm plum compote.