Plum Butter Cake
A quick and easy cake that takes advantage of summer’s fresh plum bounty. Great for afternoon tea or even dessert. Keep any leftovers refrigerated.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 3 eggs
- ½ cup softened unsalted butter
- ½ cup caster sugar
- 1 tsp lemon zest
- 1 cup plain flour
- ½ tsp baking powder
- 4 plums, stones removed and cut into thick rounds
How do I make it?
- Preheat oven to 180C.
- Grease and line a 20-centimetre cake pan.
- Separate eggs. Add egg whites to the bowl of an electric mixer and beat until stiff peaks form. Set aside.
- Cream butter and sugar with electric mixer. Add egg yolks and lemon zest and beat to combine.
- Sift in flour and baking powder and fold through. Add egg white and fold gently into the mixture.
- Pour batter into the prepared cake pan, the mixture should be about 2-centimetres high. Arrange plums, skin side down, over the batter and bake for 40 minutes, or until a skewer inserted comes out clean.
