Recipe of the Week: Pruimencake (Netherlands) Week 5
The Global Bakery represents the diversity of the world’s cakes for the first time in one thoroughly researched volume. The amateur baker is taken on a journey across the continents, with all tastes and occasions catered for. The recipes have been fully tested in a domestic kitchen and feature sumptuous photographs. The book also includes a number of vegan, wheat & gluten free recipes.
Pruimencake (Plum Cake)
Preparation: 20 minutes / Bake: 35 minutes
1 cup / 150 g sifted all-purpose/plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup /100 g caster sugar
1/4 cup / 55 g butter
1/4 cup / 60 ml milk
5 pitted ripe plums, sliced into eighths
1 tsp cinnamon
1/4 tsp nutmeg
3 tbsp sugar
3 tbsp butter, melted
1/3 cup redcurrant jelly or apricot jam
1 tbsp hot water
Grease a 12-inch/30-cm x 8-inch/20-cm baking dish that is 2 inches/5 cm deep.
1 In a bowl, sift together the flour, baking powder, and salt. Add sugar.
2 Chop the butter into the flour and rub in until the mix resembles large breadcrumbs.
3 In a small bowl, beat together the egg and milk and then stir gradually into the flour mixture. Work into a sticky dough.
4 Spread the dough into the base of the greased baking dish.
5 Arrange the sliced plums in overlapping rows on top of the dough. Set aside
6 For the topping, combine the melted butter, sugar, cinnamon and nutmeg and then spoon the mixture over the sliced plums.
7 Bake for 35 minutes, or until the plums are tender.
8 While the cake is cooling, mix the jelly or jam with hot water to make a thick syrup. Brush over the fruit. Cut into squares and serve while still warm.
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