{"id":3511,"date":"2017-07-28T23:02:48","date_gmt":"2017-07-28T22:02:48","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=3511"},"modified":"2017-07-28T23:02:49","modified_gmt":"2017-07-28T22:02:49","slug":"glazed-plum-cake","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=3511","title":{"rendered":"Glazed Plum Cake"},"content":{"rendered":"

\n\tGlazed Plum Cake<\/strong><\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n\t200g softened butter<\/span>\n<\/p>\n

\n\t8 red or purple plums<\/span>\n<\/p>\n

\n\t140g golden caster sugar, + 1 extra tbsp<\/span>\n<\/p>\n

\n\tgrated zest of 1 large lemon<\/span>\n<\/p>\n

\n\t6 tbsp full cream milk<\/span>\n<\/p>\n

\n\t85g blanched almonds, chopped, not too small<\/span>\n<\/p>\n

\n\t6 heaped tbsp redcurrant or plum jelly<\/span>\n<\/p>\n

\n\t3 eggs, lightly beaten<\/span>\n<\/p>\n

\n\t175g self-raising flour<\/span>\n<\/p>\n

\n\t2 tbsp cassis or port<\/span>\n<\/p>\n

\n\tHeat oven 160c fan. Butter a 23cm spring form tin, line base with baking paper and butter the paper. Halve, stone and slice the plums. In a mixer beat the butter and sugar [not the extra] together until pale. Beat in the eggs and zest. With mixer speed reduced beat in the flour and milk. Stir in the almonds and spoon into the tin. Lay the plum slices on the top of the cake mix, over lapping them in circles. Sprinkle with the extra sugar and bake for about 55 – 60 mins or until a skewer comes out clean. Remove the cake and leave to cool on a rack for about 15 mins. In a small pan, melt the jelly and cas-sis or port with 2 tbsp of water until reduced to a thick syrupy glaze, about 5 mins. Brush over the cake and leave to set. Repeat if required to use all the syrup.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Glazed Plum Cake   200g softened butter 8 red or purple plums 140g golden caster sugar, + 1 extra tbsp grated zest of 1 large lemon 6 tbsp full cream milk 85g blanched almonds, chopped, not too small 6 heaped tbsp redcurrant or plum jelly 3 eggs, lightly beaten 175g self-raising flour 2 tbsp cassis or port Heat oven 160c […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-UD","jetpack-related-posts":[{"id":15966,"url":"http:\/\/wenvoe.org.uk\/?p=15966","url_meta":{"origin":3511,"position":0},"title":"Cheesy Pumpkin Toastie & Plum Cake","author":"Alan Williams","date":"29th August 2025","format":false,"excerpt":"Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. 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