I made this cake recently when I had a friend to stay for the weekend.
It is a variation on the rhubarb polenta cakes which we did earlier in the summer; perhaps the plums work even better, taste wise, than the rhubarb although I thought the cake was a little wet. Nobody else seemed to mind though.
For those of you who fancy a spot of baking now, you could make this cake successfully with other fruits too.
I think apricots or peaches would work a treat …. but I would replace the vanilla with almond essence to mirror the flavour of the stone of the fruits!
Serves 10 – 23cm springform, buttered and base lined
500g fruit, washed and cut into pieces
250g Fairtrade golden caster sugar
150g plain flour
155g polenta -t he quick cook variety
1 tsp bicarb of soda
1/4 tsp sea salt
1 tsp ground cinnamon
2 large free range eggs
1 tsp vanilla (or almond) essence
125g softened, unsalted butter
250g live bio yoghurt
1. preheat the oven to 180C/gasmark 4
2. mix the fruit with 100g of the sugar
3. mix the flour, bi-carb, cinnamon + cornmeal
4. whisk the eggs + essence in a jug
5. in another bowl, cream the butter + remaining sugar and slowly add the egg mixture
6. then add the flour mixture alternately with the yoghurt: don’t over-mix!
7. gently fold the fruit pieces thru the mixture
Bake in a pre-heated oven for approx. 1 hour and let the cake cool completely before removing from the tin.
Yummy, with a cup of coffee but equally good as a pudding with single cream/blob of mascarpone or ricotta or perhaps even vanilla ice cream.