Spiced plum cake
PREP + COOK TIME 1 HOUR 15 MINUTES
SERVES 12
2 cups (300g) plain flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 tablespoons Dutch-processed cocoa powder
¼ teaspoon salt
180g butter, softened
1 cup (220g) firmly packed brown sugar
3 eggs
¾ cup (180ml) buttermilk
8 blood plums, quartered, or 16 small plums, halved
1 teaspoon ground cinnamon
¼ cup (55g) coconut sugar
icing sugar and double cream, to serve
1 Preheat oven to 180°C/160°C fan. Grease a 24cm springform cake pan; line base and side with baking paper.
2 Sift the flour, baking powder, ginger, cocoa and salt into a large bowl. Beat the butter and brown sugar in a medium bowl with an electric mixer until light and creamy. Beat in eggs, one at a time. Stir in sifted dry ingredients and buttermilk in two batches.
3 Pour the batter into prepared pan. Arrange the plum pieces on top, cut-side up. Sprinkle with the cinnamon and coconut sugar.
4 Bake cake for 50 minutes or until a skewer inserted into the centre (but not through a piece of fruit) comes out clean. Cool the cake in the pan.
5 Dust with sifted icing sugar and serve with thick or whipped cream, if desired.
Slow-roasted tomatoes with lamb chops
PREP + COOK TIME 45 MINUTES SERVES 4
1kg truss tomatoes
This story is from the Issue 79, 2022 edition of The Australian Women's Weekly Food.
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This story is from the Issue 79, 2022 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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